Revamp Your Summer Barbecues with a Refreshing Twist on Classic Potato Salad
When it comes to outdoor gatherings, a delicious potato salad is always a crowd-pleaser. But why stick to the same old mayonnaise-based recipe when you can elevate your game with a lighter, fresher take?
A Tangy and Herbaceous Alternative
Our herbed potato salad recipe is a game-changer. By swapping out mayonnaise for a zesty shallot and Dijon vinaigrette, we’ve created a dish that’s not only healthier but also packed with flavor. The addition of parsley, tarragon, and dill adds a bright, herbaceous note that complements the richness of meats like barbecued beef short ribs, braised sausages, and baked pork chops.
Easy to Make and Impressive to Serve
With only 9 ingredients and 1 hour 10 minutes of prep time, this recipe is a breeze to whip up. Plus, its easy-to-make status belies its impressive presentation – perfect for wowing your friends and family at your next summer bash.
The Magic Happens Here
To start, boil 2 1/2 pounds of golf-ball-sized white or red new potatoes in heavily salted water until they’re tender. Meanwhile, whisk together olive oil, finely chopped shallot, champagne vinegar, Dijon mustard, kosher salt, and black pepper in a large bowl. Once the potatoes are cool enough to handle, slice them into 1/2-inch rounds and toss with the dressing, adding in chopped fresh herbs for an extra burst of flavor.
Tips and Variations
- For an added depth of flavor, try using different types of potatoes, such as Yukon golds or purple potatoes.
- Experiment with various herb combinations, like basil and chives or cilantro and parsley, to give your potato salad a unique twist.
- Serve warm or at room temperature, depending on your preference.
Get Ready to Delight Your Taste Buds!
Yield: 6 servings
Difficulty: Easy
Total: 1 hr 10 mins
Ingredients:
- 2 1/2 pounds golf-ball-sized white or red new potatoes, scrubbed
- 1/3 cup olive oil
- 1/3 cup finely chopped shallot (from about 1 medium shallot)
- 3 tablespoons champagne vinegar
- 1 tablespoon Dijon mustard
- 2 1/2 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/4 cup finely chopped fresh Italian parsley leaves
- 1/4 cup finely chopped fresh tarragon or dill leaves, or a combination
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