Fresh herbs from my garden shine in this creative take on a popular summertime side dish–my Herbed Potato Salad. And from my trial-and-error experience, marinating overnight is essential for deep flavors to penetrate the potatoes.
Granted, I love a traditional Southern potato salad with its creamy mayonnaise base. Everyone has a favorite recipe that’s a go-to for any backyard cookout. But when Roxanne saw all of the spring herbs popping up in our garden, she decided it was time to elevate the flavors with her take on Herbed Potato Salad.
Rox loves this lighter version that keys on Mediterranean flavors of olive oil, cucumbers, and fresh herbs. It is perfect to accompany salmon or snapper, and it works just as well with grilled pork chops.
The herbs we’re using are what we grow, but feel free to deviate. Fresh parsley, cilantro, red onion, or green onion tops would be tasty. The key is fresh herbs and the highest quality olive oil you can find.
Give this Herbed Potato Salad a try and discover new and exciting flavors.
- 2 tablespoons table salt
- 2 pounds small red potatoes
- 1 tablespoon red wine vinegar
- ½ cup extra-virgin olive oil
- 1 large cucumber, chopped
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh mint leaves
- 1 tablespoon fresh-squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon dried Italian seasoning
- Kosher salt and freshly ground black pepper
- In a large pot over high heat filled halfway with water, add the salt. Once the water begins to boil, add the potatoes. Continue to cook until the potatoes are fork-tender, about 20 minutes. Drain and let cool.
- Meanwhile, in a small mixing bowl, add the vinegar and whisk in the olive oil, making an emulsion. Add the cucumber and let sit.
- With a sharp knife, cut the potatoes in half or quarter, depending on their size. In a large mixing bowl, add the potatoes and all of the herbs, lemon juice, zest, and seasoning.
- Pour over the dressing and toss. Add salt and pepper to taste. Cover and chill overnight. Before serving, toss the mixture again.
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Regarding the Herbed Potato Salad, I just finished making it, so will have to wait until tomorrow to pass judgement, but if it gets any better than my “chef’s prerogative bites” or my bride’s, it will be amazing! A new dish to take to friends’ potlucks…. unmarinated was pretty amazing, though, I confess to having fresh herbs from the yard and omitting the mint as my bride really doesn’t like it. Next up, your Creole Jerked Chicken!
Thanks, George, as usual you came up with a good ‘n.