This fresh potato salad recipe is for my fellow last-minute potluck planners. When you’re scrambling to make yourself look decent and trying to scrounge together a side worth sharing and letting the dog out all at the same time? Potato salad to the rescue!
I honestly never met a potato salad I loved until I made this one. It’s a riff on classic French potato salads, which contain no mayo and lots of herbs. I opted for lemon juice instead of vinegar for a super fresh-tasting salad.
After some trial and error, I discovered that the key to making the best mayo-free potato salad is blending the dressing in the food processor with some starchy reserved potato cooking water. You end up with a super creamy, herby emulsification that infuses the potatoes with fresh flavor.
Another trick, which comes from the experts at America’s Test Kitchen, is to slice your potatoes before boiling, rather than afterward. That way, the potatoes don’t break down into mush when you’re tossing the salad later. Plus, your potatoes cook faster that way (five minutes!). This potato salad comes together in a flash.
Hope you all have a marvelous Fourth of July. If you need any more party recipes, click on over to my barbecue salads and sides roundup !
Products used in this recipe
Cuisinart 7-Cup Food Processor
Wusthof 7-Inch Santoku Knife
? For more of my favorite cooking tools, shop my kitchen essentials !
Author: Cookie and Kate
Recipe type: Salad
Source: Cookie and Kate