Potato salad is a year-round favorite for me. The ingredient variations are endless and the dish provides a tasty and complementary side for almost any entrée.
However, I am one of THOSE individuals who is not a fan of the traditional potato salad *gasp!* I know, I know crazy right? I don’t like how the mayonnaise masks the flavor of the potatoes, especially when it’s mushy and sweet. Don’t get me wrong, I LOVE me some mayonnaise, I just can’t handle eating spoonfuls of it.
I like my potatoes “al dente” (Is that the right word to use for semi cooked but almost mushy potatoes?). I also enjoy my potato salads with a lot of fresh herbs and a light dressing. I like to combine simple and fresh flavors to make a light and savory potato salad.
This potato salad is absolutely delicious, especially if you are not a fan of traditional potato salad loaded with mayonnaise and sugar.
Be sure to start with cold water when boiling potatoes. This process works to solidify the outer surfaces and helps prevent the potatoes from getting too soft as the interior cooks. Therefore, holding their shape nicely in the potato salad.
Make the dressing while the potatoes cook, and toss them with the dressing once drained and still piping hot. This is so the potatoes will absorb maximum flavor and you don’t over season the salad. If you are working with sour cream, wait for the potatoes to slightly cool before tossing to prevent curdling.
This home-style version is a “go-to” for me in my kitchen. The dressing is appealing and slightly creamy, which makes the salad taste so fresh and light at the same time.
Yields: 6 servings
6 cups red potatoes, cut into small pieces
½ cup green bell pepper, finely diced
¼ cup red onion, finely diced
4 scallions, diced
2 teaspoons fresh oregano, finely chopped
2 teaspoons Dijon mustard
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon
2 tablespoons mayonnaise
½ teaspoons dry dill
1 teaspoon garlic powder
2 teaspoons salt
1 teaspoons black pepper
In a medium size mixing bowl, whisk together the mayonnaise, Dijon, vinegar, lemon, dill garlic powder, olive oil and salt and pepper. Set aside.
Place cubed red potatoes into a medium pot and cover with cold water. Season the water with 2 tablespoons of salt. Bring to a boil and cook for 10 minutes, until tender but not to the point where you can mash them. Drain and immediately transfer to a mixing bowl and add the dressing while still hot. If you don’t like a lot of dressing on your potato salad, you can toss the salad with 3/4 of the dressing, rather than all of it.
Add chopped onions, peppers, and oregano. Cover and refrigerate for 2 hours.