Convey this dreamy, creamy pink potato salad to your subsequent summer season celebration and it would simply outshine the principle grilling recipes on the desk. No hate to the opposite BBQ aspect dishes, however completely tender potatoes tossed in a mayo-sour cream dressing and sprinkled with contemporary herbs simply can’t be beat. To make this all-star aspect much more particular, we pumped up the dressing with horseradish, mustard and lemon for added taste and zest that’ll hold everybody coming again for chew after chew. For the herby topping, dissipate the mint, basil or cilantro in your backyard or attempt a mix of all three to essentially add curiosity.
The most effective sort of potato to make use of
You can also make potato salads with pink potatoes, fingerlings, Yukon golds, white potatoes or the same thin-skinned potato that isn’t too starchy (russets received’t work right here). Crimson potatoes have the best waxy texture and retain their form after cooking, so we predict they’re tops for potato salad. Plus, when you depart the pores and skin on, they add an important pop of shade!
Learn how to cook dinner potatoes for potato salad
Begin entire potatoes in chilly water after which carry the water to a boil (this helps the potatoes cook dinner extra evenly). Salt generously, then cut back the warmth and simmer till the potatoes are tender. Run them below chilly water after draining in order that they don’t cook dinner any additional.
As soon as they’re prepared, flippantly smash the potatoes with the underside of a cup to offer them a country, craggly texture you don’t often get from potato salad. Then simply toss the potatoes with the dressing, prepare them on a platter and scatter contemporary herbs and scallions all around the prime. That is considered one of our all-time favourite potato recipes—we are able to’t wait to make all of it summer season lengthy!
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ready horseradish, drained
contemporary lemon juice
torn flat-leaf parsley leaves
chopped contemporary dill
scallions, thinly sliced
Flaky sea salt, for serving
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- Place potatoes in a medium pot and canopy with chilly water. Convey to a boil, add 1/2 tablespoon salt, cut back warmth and simmer till simply tender, 12 to fifteen minutes. Drain and run below chilly water briefly (about 30 seconds). Drain properly and pat dry. On chopping board, gently flatten every potato with the underside of a cup.
- Whereas potatoes cook dinner, in a small bowl, whisk collectively mayonnaise, bitter cream, horseradish, mustard, lemon juice and 1/2 teaspoon every salt and pepper till easy.
- In a medium bowl, gently toss potatoes with half of dressing. On a serving platter, prepare potatoes in single layer, drizzle with remaining dressing and sprinkle with herbs and scallions. Sprinkle with further pepper and sea salt if desired.
NUTRITIONAL INFORMATION (per serving): About 220 energy, 10.5 g fats (2.5 g saturated), 4 g protein, 430 mg sodium, 27 g carbohydrates, 2 g fiber
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