I recently came across this recipe for Herbed Potato Salad in a recent copy of Better Homes & Gardens. While I am not one to be craving potato salad on a daily basis, I certainly appreciate it’s place as a summer side whenever we make grilled chicken, hot dogs, or hamburgers. I tend to associate potato salad with tons of creamy mayonnaise. I was very surprised how much delicious flavor this recipe had considering the relatively small amount of mayonnaise and sour cream it used. I have definitely been eating it by the spoonful before the serving bowl even hits the dinner table.
Another thing I really like about this recipe is that the method for steaming the potatoes is pretty much foolproof. I am a chronic potato under‐cookerer (yes spellcheck, I realize cookerer is not a word, but it should be.) Nothing is worse than biting into a rock hard potato center…yuck! However, they have come out perfectly done every time using this steaming method.
I have already made this Herbed Potato Salad several times this spring and I’m sure it will be making it’s way to our dinner table many more times this summer. It’s tastes even better the next day (that is, if there is any leftover!) I also love that it uses a relatively small amount of fresh herbs so that I can use my container garden supply. I’m certainly not yielding any pesto‐sized crops yet so it’s nice to be able to use my my own herbs in recipes that call for a scant amount.
- 3 pounds small red potatoes, washed, unpeeled, and cut into 1‐inch pieces
- 3 tablespoons extra‐virgin olive oil
- 2 tablespoons cider vinegar
- 1‐2 tablespoon(s) fresh herbs (I have been using a combination of chives, thyme, and oregano)
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise (regular or light)
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon celery seed
- To prepare potatoes, boil a large pot of water and place a steamer basket just above the water line. Once the water is simmering, add the potatoes to basket. Reduce the heat to medium and cover the pot. Allow potatoes to steam for 18‐20 minutes or until cooked thoroughly. Remove the pot from the heat and allow to cool down a bit.
- In a large bowl, whisk together remaining ingredients. Add the cooled potatoes and stir to combine. You can serve immediately or place in the fridge to be served at a later time.
Source: Adapted from Better Homes and Gardens, June 2013