Herbed Potato Salad

Potato salad is one of those classic recipes that can sometimes feel like an afterthought. Too often it is just a sad bowl of bland and colorless filler on the summer barbeque table. Here, the quintessential side dish is enlivened with a tangy dressing full of bright fresh herbs. Served over a bed of tender spring greens, this delightful version of potato salad has just enough bright freshness to balance its creaminess.

Ingredients:

3 pounds small new red potatoes

1 cup mayonnaise

¼ cup buttermilk

2 tablespoons Dijon-mustard

2 tablespoons whole-grain mustard

2 tablespoons fresh dill, chopped (or 2 teaspoons dried)

½ cup chopped celery

½ cup chopped spring or red onion

¼ cup fresh parsley, chopped

2 tablespoons fresh chives, chopped

Salt and fresh ground black pepper

Spring greens

More herbs for garnish

Directions:

Place all the potatoes whole in a large pot of generously salted water. Set pot over high heat and bring to a boil. Lower heat and simmer for 10 to 15 minutes, until the potatoes are just barely tender when pierced with a knife. Don't over boil them. Drain the potatoes in a metal colander, then immediately place the colander back over the empty pot and cover potatoes with a clean kitchen towel. Allow potatoes to steam for 10 to 15 minutes.

Meanwhile, make the dressing. In a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, and 1 teaspoon of black pepper. Season to taste with salt and set aside in the refrigerator.

When the potatoes are still warm but cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large mixing bowl. While the potatoes are still warm, add half of the dressing and gently toss to evenly coat. Add the celery, onion, parsley, and chives. Pour in more of the dressing and mix to thoroughly coat. Toss gently to avoid overly smashing the potatoes. Season with more salt and black pepper to taste. Refrigerate for a few hours to allow all the flavors to meld.

When ready to serve, arrange a bed of spring greens in a serving dish. Taste the chilled salad and adjust seasoning as needed. Potatoes will need more salt than you think. Mound the potato salad over the greens and garnish the top with more chopped parsley and chives. Serve cold.

Notes:

This bright and herbaceous potato salad is a perfect accompaniment to grilled meats for your outdoor summer entertaining. Play with the fresh herbs you have on hand such as tarragon, basil, or marjoram. If the dressing is too thick you could add a drizzle of olive oil.

To add more seasonal flavor try adding some chopped snap peas or pea shoots. We had some tender fresh arugula in our garden which was lovely as a green base for the potato salad. Any seasonal baby greens could be used. For a vegan version you could try using vegan mayo thinned out with a little lemon juice and olive oil in place of the buttermilk.

Enjoy!