Creamy Red Potato Salad with Fresh Herbs
Nothing says Irish like potatoes (perfect for St. Patricks Day!) and nothing says “picnic” like potato salad. Fresh herbs add a lot of flavor to this creamy version that comes together in just a few minutes. For best results, make this dish a day in advance so the flavors have a chance to fully mingle.
You can enjoy potatoes and fresh herbs all year round if you do some planning in advance. Obviously in summer when the gardens are going full force, but in the off seasons as well if you keep a small pot of fresh herbs in your kitchen windowsill and store potatoes in your root cellar.
Ingredients:
3 pounds red potatoes, washed, dried, and cut into quarters
¾ c. mayonnaise
¾ c. plain Greek yogurt
1 medium shallot, outer skin removed and finely chopped
3 T. Dijon mustard
½ c. fresh dill, chopped
½ c. fresh parsley, chopped
salt and pepper, to taste
Directions:
Place cut potatoes in a large microwave-safe dish and add 2 T. water. Cover and microwave for 2-3 minutes or until fork tender. (Cooking time will vary by microwave, so check after 2 minutes. Potatoes should be tender enough to split with a fork, but still firm).
Remove potatoes from dish and spread out in a single layer on a baking sheet to dry. Blot gently with a paper towel, if needed.
In a small glass bowl, add mayonnaise, yogurt, shallot, mustard and fresh herbs. Stir to combine thoroughly. Add potatoes to a separate bowl and gradually add mayonnaise mixture and toss to coat. (Don’t add all of the mayonnaise mixture at once in case you decide you want less on your potato salad). Season with salt and pepper, to taste.
Cover and store in the refrigerator for up to 1-2 days.
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Creamy Red Potato Salad With Fresh Herbs
Ingredients
- 3 lbs red potatoes washed, dried, and cut into quarters
- 3/4 cup mayonnaise
- 3/4 cup plain Greek yoghurt
- 1 medium shallot outer skin removed and finely chopped
- 3 tbsp Dijon mustard
- 1/2 cup fresh dill chopped
- 1/2 cup fresh parsley chopped
- salt and pepper to taste
Instructions
- Place cut potatoes in a large microwave-safe dish and add 2 T. water. Cover and microwave for 2-3 minutes or until fork tender. (Cooking time will vary by microwave, so check after 2 minutes. Potatoes should be tender enough to split with a fork, but still firm).
- Remove potatoes from dish and spread out in a single layer on a baking sheet to dry. Blot gently with a paper towel, if needed.
- In a small glass bowl, add mayonnaise, yogurt, shallot, mustard and fresh herbs. Stir to combine thoroughly. Add potatoes to a separate bowl and gradually add mayonnaise mixture and toss to coat. (Don’t add all of the mayonnaise mixture at once in case you decide you want less on your potato salad). Season with salt and pepper, to taste.
- Cover and store in the refrigerator for up to 1-2 days.
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