It isn’t summer until I’m mega-spoon deep into a perfectly chilled, herbaceous, and yes CREAMY potato salad.
Serious question: Are you team vinaigrette or team creamy?
Mayo-dressed potato salads get a lot of shade on the internet, and I’m kinda over it.
They are called out for “weighing the salad down”, being overly rich, and making you undesirably-puffy in a two peice.
This creamy, tangy, fresh potato salad wants you rethink your position on mayonnaise-based dressings. It’s got one toe into the classic American potato salad territory (mayo, cider vinegar, creamy smashed potatoes) and one big foot int the herby, fresh, French-style potato salad. This equates to a perfectly balanced potato salad that has won the hearts of every tater taster so far.
Oh….did I mention it is make-ahead friendly? That’s the best part. Whip it up on a Thursday night and bring it to your friends picnic Friday. Make it Friday and bring it camping Saturday. My trick is to reserve some of the mix-in’s and sprinkle them on just before serving. That way it looks impressive and just made, but the flavours have had a chance to mellow (best of both worlds).
why it’s delicious
- Just the right amount of creamy mayo is balanced with punchy flavours from cider vinegar, whole grain mustard and Dijon.
- Slightly smashed potatoes are creamy, but keep some of their texture intact.
- Lots of fresh herbs brighten this salad up, offsetting any potential richness from the potatoes and dressing.
meal prep + make ahead
- This recipe is designed to be made the night or day before. Just before serving, sprinkle remaining fresh herbs and boiled eggs over, and give it a final kick of freshly-ground black pepper.
- If you want to make it and enjoy it on the same night, just mix everything together and enjoy it right away (skip the refridgeration step)
serving options
- Optional toppings and mix-in’s: bacon, celery, lemon juice.
- Make it vegan! Swap out regular mayonnaise for veganaise, and make without eggs.
- Make it mayo-free: simply remove the mayo and add 1-2 more tbsp olive oil.
{Make Ahead} Herby Picnic Potato Salad
Ingredients
- 1.5 lb baby potatoes
- 1 tbsp Dijon mustard
- 1.5 tbsp whole grain mustard
- 3 tbsp mayonnaise veganaise works great here too!
- 1 tbsp apple cider vinegar
- 2 tbsp fresh dill, finely chopped
- 1 tbsp flat leaf parsley, finely chopped or more dill
- 2 tsp capers, roughly chopped
- 1.5 tbsp cornichons, finely chopped or any pickles you love
- 2 green onions, thinly sliced
- 2 eggs
Instructions
- Boil the potatoes: In a large pot, add potatoes and enough water to cover by 1-inch. Season generously with salt. Bring to a boil over high heat. Once boiling, reduce heat to medium-high and cook for 14-18 min, until potatoes are fork-tender. Strain and set aside to cool.
- Boil the eggs: Bring a medium pot of water to a boil. When it reaches a rolling boil, lower eggs into the water gently. Boil on high for 9 minutes (for a medium-ish yolk) Strain and rinse with cold water. Peel and roughly chop.
- Mix the dressing: Meanwhile, in a medium bowl, mix mayonnaise, both mustards, 1 tbsp olive oil and cider vinegar. Season with salt and pepper.
- Chop potatoes: When the potatoes have cooled enough to handle, roughly chop into 1 or 2 inch peices. Add to a large bowl (or put them straight into a large resealable container).
- Finish Herby Potato Salad: To the bowl with potatoes, add boiled eggs, green onions, parsley, dill (reserving some herbs, eggs and onions for garnish later!) Throw all of the capers and pickles in. With a large spoon or spatula, mix to combine. Don't mash them too roughly, but don't be too gentle either. The goal is slightly roughed up potatoes that still have their structure. Season the whole thing with salt and pepper.
- Make Ahead: Refridgerate until ready to serve, up to 2-3 days. To serve, sprinkle over reserved herbs, green onions and eggs. Finish with a hit of flaky salt and freshly cracked pepper if desired.
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