Featured Recipe
Herbed Creamy Potato Salad
By Kate
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Small new potatoes simmered with fresh herbs then cooled before halving and tossed in a creamy herbed dressing with mayo, yogurt, and a hint of pesto. Lime zest adds brightness.. A rustic take with deliberate techniques focusing on texture and seasoning balance. Substitutions included for herbs and dairy plus tips on doneness cues and handling hot potatoes safely.
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Prep:
18 min
Cook:
25 min
Total:
43 min
Serves:
4 servings
potatoes
salad
herbs
sides
Introduction
Not just boiled potatoes. Cook with your nose and touch. That faint herb aroma in the water signals seasoning starting deep. A rapid boil bursts skins; simmer keeps them intact. Rinse or no rinse? A quick cold rinse stops cooking but don’t shock potatoes into soggy cold wreckage. Then dressing: mayo alone can overpower; yogurt adds tang and thins texture. Pesto or a twist — sundried tomato works if basil’s gone bad. Lime zest wakes the whole thing up without watering down. Toss carefully. Over handling? Smashed salad. Perfect heat in the bowl, not fridge cold. Keeps herbs lively, potatoes tender, dressing glossy. No fluff. Just know when to stop.
Ingredients
About the ingredients
Potatoes matter. New potatoes or small waxy types hold shape; russets break down. Fresh herbs—parsley, dill, and tarragon each bring different notes; mix or swap as you like. Pesto is flexible; classic basil or tomato works, even arugula if you want peppery depth. Mayonnaise plus yogurt creates a balanced creamy base that’s less heavy, less oily. Lime zest is the only citrus here; no juice, which would thin dressing too much and add unwanted acidity. Salt in cooking water seasons potatoes inside out; don’t skip. Adjust herb quantity up or down based on freshness and your palate. If no fresh herbs, use a sprinkle of dried but add less as flavor is concentrated.
Method
Technique Tips
Start with herbs and potatoes in cold water, salt well—taste your water; it should be lightly briny. Gentle boil to avoid bursting skins; a rolling boil is the enemy here. Watch for when skins look taut and probe test yields tender but intact tubers. Drain and steam off excess moisture to keep salad from being watery. Rinsing stops carryover heat but do it quickly. Dressing needs whisking to fuse creamy elements smoothly. Add zest and seasoning incrementally; lime zest is potent. Cut potatoes uniformly for even dressing coverage. Toss gently to avoid crumbling and turning salad into mash. Let sit briefly at room temp for dressing to meld and herbs to punch through. Avoid fridge if possible; cold dulls brightness and thickens dressing, making salad stodgy.
Chef's Notes
- 💡 Fresh herbs vital. Dill adds brightness; tarragon brings anise notes. Dry herbs work if fresh isn’t available; use less though. Taste as you go.
- 💡 Timing matters. Potatoes should be tender but hold shape; test with a skewer. Steam after draining; excess moisture leads to watery salad.
- 💡 Temperature is key. Rinse briefly to halt cooking; don't cool completely. Aim for warmth. Too cold dulls flavors, hardens dressing badly.
- 💡 Uniform sizes for potatoes. Cut evenly for dressing absorption. Bigger chunks soak up less. Don’t mash or break them while tossing.
- 💡 Season dressing with lime zest cautiously. Too much can turn bitter. Balance with mayo and yogurt for creaminess without heaviness.
