From classic potluck dish to serious comfort food to savory side, potato salad serves many a culinary purpose. And with potato season just starting, we wanted to try this quintessential dish with our just-harvested, gourmet, colorful potatoes and flavorful pops of fresh herbs.
Our herbed potato salad uses Huckleberry Gold and Adirondack Blue potato varieties. You can find these potatoes in our farm stand, and CSA members will receive these potatoes in their weekly veggie share. If you don’t live near our farm, we recommend visiting your local farmer’s market and using whatever potatoes you can find there. And if you don’t have access to any out-of-the-ordinary potato varieties, don’t despair! Just use whatever potatoes you have on hand …
Because this potato salad is about more than just potatoes! Yep, you guessed it, our HERBED potato salad stands on a dressing full of fresh-herb flavor, specifically dill and parsley, harvested as close to potato-salad-making time as possible. Scallions represent the allium family and play well with the touch of acid from the white wine vinegar, along with the creaminess of sour cream and mayo. Enjoy!
Herbed Potato Salad
- 3 lbs baby potatoes chopped
- ¼ cup+2 Tbsp mayo
- ¾ cup sour cream
- 3 Tbsp milk
- ⅓ cup scallions chopped
- ⅓ cup dill chopped
- ⅓ cup parsley chopped
- 1 tsp salt
- 1 tsp white wine vinegar
- Place the potatoes in a pot of salted cold water over medium high heat. Boil for 10-15 minutes until potatoes are just tender, or still slightly firm. Drain and let cool.
- Mix all other ingredients together in a bowl or jar. When potatoes are cool, toss with dressing. Serve!