This is THE potato salad in my family. I make it for every summer family gathering, bring it to cabin trips and grill outs, it’s just always SO good. For years I made it with Yukon gold or red potatoes, but after using Russets one time, I never went back. They have that fluffy texture that makes the potato salad even better (that being said – if you have red or gold ‘taters, go ahead and use them! It’s still delicious!). But the key is really the abundance of fresh herbs. They just make a normally kind of flat side dish sing. I use a combination of basil, dill, parsley and chives – but if you don’t have or don’t like one of them, leave it out.
Also: I used one of my favorite simple kitchen gadgets to hard boil the eggs – it’s a “timer” that sits in the boiling water and lets you know their level of doneness. I’ve had mine for years!
A perfectly balanced summer meal: a grilled brat, slice of Tomahawk steak, corn on the cob, a green salad and potato salad.
Herbed Potato Salad
Gather this:
- 3 pounds Russet potatoes, peeled
- 6 hard-boiled eggs, peeled and sliced
- ½ cup mayonnaise
- ½ cup chopped herbs—mix of basil, parsley, dill and chives
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
Do This:
Put the potatoes in a large pot and cover them with cold water. Put the pot on the stove over medium high heat and boil until the potatoes are tender. Drain and set aside until cool enough to handle (but not cold). Cut into 1 inch pieces. In a large bowl, place the potatoes, eggs, mayo and mustard. Gently fold the ingredients to combine. Add the herbs, salt and pepper and stir again. Refrigerate for at least 4 hours before serving.
