Why do I bring up the great mayo debate that is constantly raging in my house? Because I have hit on a potato salad recipe that miraculously pleases both a mayo lover and hater, thanks to the mayo being tempered by bright herbs and zesty lemon. With BBQ's everywhere being fired up on these breezy spring evenings, with herbs growing in freshly planted gardens, and with summer gatherings just around the corner, there is no better time to get your mayo on with this twist on the classic potato salad.
Ingredients
3 lbs baby red potatoes (other varieties like Russets and creamers will work too)
3 T unseasoned rice vinegar
3/4 c mayo
3 medium green onions, thinly sliced
1 celery stalk, cut into 1/3 inch cubes
1/4 c fresh parsley (or 1/8 c dried)
1/4 c fresh basil (or 1/8 c dried)
2 T dill (or 2 t dried)
1-1/2 t lemon zest
salt and pepper to taste
Directions
Bring quartered potatoes (or 3/4 inch chunks if using larger varieties) to a boil, and simmer until potatoes are tender, about 10-15 minutes. (I like the use the fork trick on them: if the fork penetrates the potato easily, but before it falls apart, they are tender.) Drain and let cool for at least 20 minutes.
Season potatoes with salt, pepper, and vinegar. Add all remaining ingredients; toss.
Season again with salt and pepper to taste. Cover and chill. Can be made ahead and keeps well for about 5 days. It's great with anything grilled. We had it last night with pork chops, and will eat it again tonight with some sausages.
Oh, and if you need a little boost on this Thursday, check out this link: http://www.reddit.com/r/AskReddit/comments/gibxk/i_like_big_butts_and_i_cannot_lie_but_is_there/
Thanks, Meg! I can't stop laughing!
Posts
Glad you like the revised song! I thought of you right away when I read it. The tater salad looks good, too. I like mayo, in moderation. This looks perfect!
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