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Herbed Potato Salad

Nothing says summer picnic food like potato salad. A couple of months ago while I was at Pimlico, I had the best potato salad on the planet and I went on a mission to recreate that party in my mouth.

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Start out with some potatoes. Cleaned, cut, & quarted. I used Yukon Gold potatoes and leave the peel on because I’m lazy. You can use regular potatoes, but you will want to peel those. Boil ’em for about 20 minutes.

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Chop up everything else while your potatoes are boiling. Celery, green onions, parsley, dill, garlic. You will also need the zest of one lemon (You can juice it and save the juice for something else).

This is optional, but if you wanted to add in two hardboiled eggs (You totally do), go ahead and also get that started while the potatoes are boiling.

After the potatoes have cooked, drain them into a colander and then place them into a large bowl. Toss in some white vinegar, a lot of salt, yellow mustard, black pepper, & mayonnaise. Also, go ahead and throw in everything else from earlier. Now give it a good mix until everything is well blended.

Cover the bowl with saran wrap and place it in the fridge for a few hours and up to overnight. It tastes better the longer it chills. But that’s it!

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Herbed Potato Salad
Serves 4
Creamy, herbed potato salad
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Prep Time
2 hr
Cook Time
20 min
Prep Time
2 hr
Cook Time
20 min
Ingredients
  1. 1.5 pounds potatoes
  2. 1 celery stalk; diced
  3. 2 green onions; thinly sliced
  4. 2 tbs fresh parsley; chopped
  5. 1 tbs fresh dill; chopped
  6. 1 - 2 cloves garlic; minced
  7. Zest of 1 lemon
  8. 1 tsp yellow mustard
  9. salt & pepper (lots of salt, please!)
  10. 1.5 tbs White Vinegar
  11. 1/2 cup mayonnaise (or more)
  12. 2 hardboiled eggs (optional)
Instructions
  1. Clean, Cut, & Quarter Potatoes. Bring to boil in a large pot of water. Boil for 20 minutes or until easily pierced with a fork.
  2. If you are going to add in the hardboiled eggs, get that started now.
  3. Dice celery stalk.
  4. Thinly slice scallions.
  5. Peel garlic and finely chop.
  6. Roughly chop the parsley & dill.
  7. Zest the lemon with a microplane grater.
  8. Drain potatoes in a colander.
  9. Transfer to a large bowl.
  10. Combine all ingredients.
  11. Cover with plastic wrap and chill in the fridge for at least 2 hours and up to overnight.
Notes
  1. The longer this sits in the fridge the better it tastes. Also, this recipe can be easily doubled for a larger group.
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