Prior to this I have never eaten potato salad.
Generally speaking, potato salad is a very casual side dish traditionally served at potlucks, picnics, and BBQ’s in the summer time. The American version that is loaded with Mayo is similar to the version found in Northern Germany and has never appealed to me. After doing some reseach I found there are traditional potato salad recipes from different regions of the world that do not include mayo rather olive oil, vinegar, herbs, garlic, chili peppers, tomatoes and green beans. Having been born in the midwest, potato salad bathed in mayo is all I knew and have always kept it at arms length because honestly, it has always grossed me out.
Some of the earliest American recipes date back to the 19th century but it wasn’t until the 1920’s or 1930’s when the iconic American brands of bottled mayo hit the shelves that the mayo-based salads became popular. It wasn’t until this past weekend when I had a bag of potatoes on hand that I got this crazy idea that maybe potato salad could be something other than what I was used to.
After conducting a good old google search I came across a recipe by Cookie & Kate that sounded easy and delicious. She said it is a take on the classic french potato salad, and gives some great pointers like- cutting the potatoes before you boil them and reserving 1/4 cup cooking water to add to the dressing to thicken it up!
The red skin and round slice of the potatoes elevate this from casual picnic food to classy side dish. Perfect those pinterest worthy backyard parties we all strive to create.
This recipe was full of flavor, easy to make and completely changed the way I think of potatoe salads. I can confidently say that I am looking forward to creating a recipe of my own that doesn’t fit in what was once my closed minded view of the potato salad.
Recipe for Mayo Free Herbed potato Salad HERE
Song of the day: Romanticize by Chela
In a large sauce pan combine the potatoes and salt. Cover with water, bring to a boil over high heat and then reduce to a simmer and cook until the potatoes are easily pierced with a fork. about 5-6 minutes.
Reserve 1/4 cup cooking water to add to the dressing, and discard the rest. Transfer the potatoes to a large mixing bowl.
In a food processor combine all the remaining ingredients, including the 1/4 cup reserved water, but excluding the pepper and emulsify.
(The water absords starch from the potatoes and adds thickness and creaminess to the dressing).
Add the dressing to the potatoes and give it a good toss. Let the salad sit for a couple minutes and toss again. Add salt and pepper to taste.
Serve immediately, or cover and place in the fridge for 2-3 days.