Thursday, May 21, 2015

Recipe of the week: Herb Potato Salad

I've posted several potato salad recipes over the years, but this recipe that was published last May in the newspaper supplement, Relish is the best potato salad I've every prepared and/or eaten.  This is perfect for the holiday weekend.  


Herb Potato Salad - Courtesy of


12 small to medium Yukon Gold Potatoes, sliced in half
5 hard cooked eggs, chopped
1 small white onion, diced
1  cup mayonnaise (start with 1/2 cup and add if needed)
2 tablespoons Dijon Mustard
1/3 cup each, chopped basil, flat leaf parsley
2 tablespoons fresh chopped chives
2 springs fresh thyme, leaves removed and chopped
Salt and Pepper to taste


Place potatoes in cold water to cover and bring to a boil.  Cook 20 minutes or until just tender.  Drain and let cool.

Peel (skins should fall off) and chop potatoes and place in a bowl.

In a separate bowl, add remaining ingredients and mix well.  Finally, gently fold in the potatoes.

Makes 6 cups (serves 8-10).  I typically cut this recipe in half unless serving a large group. 

Notes:  While my potatoes are cooking, I chop my eggs, onion and mix up the mayonnaise base.  Depending on how creamy you like your salad, you may need to add in a bit more mayonnaise.  Feel free to use other herbs, such as cilantro, dill  and tarragon.