The last potato salad I made was a little lackluster. I wanted this one to be better, so I turned to the garden. Herbs!
I think you can use any combination that appeals to you in this recipe. I used chives, parsley, and marjoram because I had them. But if my tarragon plant had looked a little more robust, I would have used that. Basil would be good. Thyme. One of potatoes’ many virtures is that they go with anything.
Herbed Potato Salad
(serves 6-8 as a side dish)
3 pounds red potatoes, cut in ½-inch pieces
1 large handful chopped mixed herbs (I used chives, parsley, and marjoram)
2 T. olive oil
3 stalks celery, chopped
4-6 scallions, white and light green parts, chopped
¾ cup frozen baby peas
½ cup plain yogurt
½ cup mayonnaise
2 T. grainy mustard
2 T. cider vinegar
6-8 anchovies, chopped fine
salt and pepper
Put the potatoes in a pot, cover with water, and bring to a boil Simmer until they’re cooked, about 15 minutes. Drain.
While the potatoes are cooking, mix the herbs with the olive oil and let the mixture sit while you prepare the rest of the ingredients. It’s even better if you can do this the night before, and let the herbs infuse the oil. But that’s an unrealistic level of planning, so just do it while you prep.
Put the celery, scallions, peas, and potatoes in a bowl. In a separate bowl, mix the yogurt, mayonnaise, mustard, vinegar, anchovies, salt, and pepper. Add the herbs and the dressing to the potatoes. Mix well. Serve room temperature or cold.