Herby Potato Salad
Potato salads don't have to be drowning in mayonnaise. This recipe has everything the classic version has but is made fresher with loads of herbs, chopped pickles, and finely diced celery.
The secret ingredient is pouring pickling brine over the hot cooked potatoes and then allowing them to cool so they absorb the salty, tangy flavors.
Make this your own by using the herbs you have on hand, adding boiled eggs, or switching the celery for apple or thinly sliced fennel.
Potato salad is the people-pleaser salad, so learn this by heart and you'll have a dish to bring to every occasion.
Ingredients 13
1 kg white potatoes, peeled, cut into 4cm pieces
3 tbsp pickling juice
1 tbsp extra virgin olive oil
salt, to taste
Creamy Dressing
3 tbsp whole egg mayonnaise
3 tbsp sour cream
1 tsp Dijon mustard
Add Ins
1 bunch dill, finely chopped
1 bunch chives, finely chopped
2 stalks celery, finely diced
3 eggs, boiled, optional
50 g pickles, chopped
pepper, to taste
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Method 7
Peel and cut the . Fill a large saucepan with cold water, add the potatoes and plenty of salt and bring to the boil. Cook for only 8-10 minutes, checking every 3-4 minutes to make sure the potatoes are not overcooked. You are looking for the potatoes to be tender but retain their shape, easily pieced with a knife but not falling apart at all. Drain immediately.
Carefully transfer the hot back into the saucepan and pour the pickling brine over the top with a generous pinch of salt and cracked pepper. Cover and let cool to absorb the flavours.
While the potatoes are cooling prepare the rest of the ingredients. Finely chopping the and , and the and .
If you are adding boiled , boil them for 8-10 minutes for hardboiled. Transfer to bowl of water, peel and chop into pieces.
Make the creamy dressing by combining the , , in a small bowl.
Once the are cooled transfer them to a mixing bowl, leaving any excess liquid behind. Add the , and . Add the creamy dressing and gently mix to combine. Add the herbs and a big pinch of salt and pepper and gently mix again. Taste and adjust the salt and pepper as needed.
This potato salad lasts in the fridge for 3 days in an airtight container.
Clove Kitchen's tips
After much experimenting, we recommend using the basic white-skinned potatoes available at most supermarkets. They're an all-rounder potato, not too floury and not too waxy, making them perfect for a salad. They hold their shape but are tender enough to absorb the dressing. Waxy potatoes don't absorb as well, while floury potatoes tend to turn to mush.
