Herbie Potato Salad
Just in time for 4th of July..............
You know how much I love a potato salad in the summer, and my Classic Potato Salad with eggs and pickle relish (real mayo please) is still the winner.
However, not everyone loves mayonnaise (really?), and it doesn't do too well at summer parties without refrigeration.
In this recipe, I take the opportunity to dead head my herbs from the garden and add them with some purchased basil pesto and cider vinegar to warm potatoes. Throw in some defrosted frozen peas and this is a fantastic alternative to mayo haters potato salad.
In fact, I like this just as much, if not better.
My herbs of choice are basil and mint, and this time I also added in some cilantro.
Scallions and chives too. (I would not use rosemary or thyme here).
I never measure, so just use the quantities you like and taste for seasoning.
Herbie Potato Salad:
1 lb. of small red or mixed potatoes, skins left on
Cook potatoes about 23 minutes, while potatoes are still warm, cut into quarters and mix with the following ingredients:
a generous handful of chopped scallions
1 cup of defrosted frozen peas
3 generous tablespoons of store bought basil pesto
1/4 cup of cider vinegar
1/4 cup of olive or canola oil
big handful of chopped fresh mint
big handful of chopped fresh basil
Delicious served warm or room temperature.
If you are making this the day before, make sure you adjust seasonings and bring to room temp before serving.