Husband and I hosted his parents yesterday for Memorial Day. I was originally planning an elegant meal that involved some kind of salmon, but Husband was quick to suggest that a more traditional cook-out spread would be more festive for the holiday. So out with the salmon and in with burgers, brats, watermelon, and my new favorite potato salad. I don’t even like potato salad! But I was pouring over my new Martha Stewart Living magazine (that happened to arrive just days before the holiday) and found this recipe that has turned me into a potato salad believer!
The thing about this salad is NO MAYO (gross!) so it keeps well without having to worry about getting nasty in the summer sun. Also, it can be served warm, cold, or room temperature, so talk about versatile! And it can be made the day ahead! And it was super easy! I’ve decided this is pretty much the queen of potato salad recipes. I made a huge batch, so feel free to come over today for leftovers. 🙂
Here’s what you need:
- 1 1/2 pounds peewee potatoes, scrubbed (couldn’t find these, so we used small, multi-color ones)
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 5 teaspoons apple-cider vinegar
- 1 1/2 cups mixed fresh herbs, such as flat-leaf parsley and basil, chopped
- 2 scallions, chopped
- 1 stalk celery, finely diced (1/4 cup)
And here’s what you do:
- In a medium saucepan, cover potatoes with 2 inches of cold water. Bring to a boil over high heat and season generously with salt; cook until potatoes are tender when pierced with a knife, 10 to 12 minutes. Drain. When potatoes are cool enough to handle, halve and transfer to a large bowl. Add oil, vinegar, herbs, scallions, and celery. Toss to combine; season with salt and pepper. Serve warm, room temperature, or chilled.
See! Only 1 step! And then lots of potato salad! It’s just the beginning of summer, so you have plenty of time to include this recipe with your summer cookouts. Let me know what you think! Anyone else have a favorite potato salad recipe?
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