Fresh Herb Potato Salad with Peas

Fresh Herb Potato Salad with Peas

Herbed Potato Salad
Herbed Potato Salad

Growing up, the only potato salad I ever really knew was the pre-packaged stuff from the grocery store - you know, the thick, sour, lumpy yellow mush that you could no longer even recognize as potatoes?  No wonder I never liked it as a kid.

Potato Salad Ingredients
Potato Salad Ingredients

But I do love potatoes!  I wanted to tweak this popular summer side dish to bring for a BBQ I was invited to over the weekend for Memorial Day.

Potato Salad 012
Potato Salad 012

The first thing I did?  Scrap the mayo.  Don't get my wrong, I actually really love a homemade mayo/aioli, but I also didn't want it masking the star ingredient in this recipe.  Plus super hot weather and things covered in mayo?  Pass.

Potato Salad
Potato Salad

What I whipped up instead was a bright, tangy dressing using lemon zest and juice, whole grain Dijon mustard, olive oil and a little butter for some richness.  Once the potatoes were coated, I threw in huge handfuls of dill, parsley and chives for a good dose of freshness, and also some green peas because I had some lying around and like, why not?

Potato Salad 015
Potato Salad 015

Ingredients:

Serves - 6

  • 1 pound of baby red potatoes, halved
  • Huge handful of salt
  • 1 Tbs whole grain Dijon mustard (you could totally use regular Dijon, but I like the added element of the seeds in this recipe)
  • Zest and juice of 1/2 a lemon
  • 1/4 cup of extra virgin olive oil
  • 2 Tbs unsalted butter, melted
  • 1/2 cup dill, chopped
  • 1/4 cup Italian parsley, chopped
  • 1/4 cup chives, chopped
  • 1 cup frozen green peas, defrosted
  • Salt & pepper to taste

Instructions: 

  1. Cover potatoes with cold water and throw in the handful of salt in a large pot and cook over high heat until the water boils (by starting with cold water, it helps the potatoes from becoming too starchy).  Once boiling, cook the potatoes until just fork tender or about 5-7 minutes - you don't want the potatoes too soft - and then drain to cool.
  2. While the potatoes cook, make the dressing by whisking together the lemon zest, lemon juice, mustard, oil and butter until combined.  Season with salt and pepper.
  3. In a large serving bowl, toss the potatoes with the dressing until completed coated. Note: The potatoes might seem really "wet" as first, but as everything cools and the potatoes have time to sit, they will absorb all that goodness.
  4. Toss in all the herbs and the peas, and season everything with salt and pepper.

Enjoy!

Tortilla Española

Tortilla Española

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