If there was such a thing as the anti-mayonnaise lobby, Joey would be its president. Actually, it’s probably dangerous for me to even mention it. He might be getting T-shirts made up as I write this.
I don’t mind mayo in the right application, and this time of year, I especially love it in a creamy potato salad—a dish Joey wouldn’t touch with a 10-foot spoon.
In celebration of warm weather, we had an evening of board game and grilling with my sister and brother-in-law. They had the baked beans taken care of, so the logical side dish for me to contribute was potato salad, much to Joey’s chagrin.
But the Internet came to his rescue, and I found a really yummy potato salad with an oil base and lots of herbs instead of the traditional mayo and eggs, which also appealed to me because I didn’t have to worry as much about refrigeration.
I found the recipe on the blog “Cooking Classy.” You can find the original at http://www.cookingclassy.com/garlic-herb-potato-salad/. I added extra garlic to mine and used dill instead of thyme as the recipe called for.
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Garlic-Herb Potato Salad
3 pounds small red potatoes, cut into one-inch pieces
1 tablespoon salt
1/2 cup olive oil (I used extra virgin)
2 tablespoons red wine vinegar
1-1/2 tablespoons lemon juice
1 tablespoon Dijon mustard (I used spicy brown)
4 cloves minced garlic
1/2 teaspoon black pepper
1/3 cup fresh parsley, finely chopped
2-1/2 tablespoons fresh chives, chopped
2-1/2 tablespoons fresh dill, chopped
more salt and black pepper to taste
Place the potatoes in a large pot that has a lid and cover them with water an inch above the potatoes. Add the salt and turn to high heat until the pot boils. Once it starts boiling, turn the heat down to medium-low and put the lid on the pot. Let it simmer for about 10 minutes or until the potatoes are tender when you stab them with a knife. (Don’t overcook them or your potato salad will end up being more like seasoned mashed potatoes.)
While the potatoes are cooking, combine the olive oil, vinegar, lemon juice, mustard, garlic, pepper, parsley, chives and dill and stir well so everything is well incorporated.
When the potatoes are finished, drain them and then let them cool off before transferring them to a serving bowl. Dump the herb/oil mixture over top and gently toss to combine the ingredients. Add additional salt and pepper if desired.
Serve warm or cover and chill in the refrigerator and serve cold.
We ate this cold along with some great brats my brother-in-law grilled up for us. It was a great evening of fun and wonderful food, and even Joey the mayonnaise hater liked it, so I’d call that a win.
Lindsey Young is managing editor of The Clarion, the Kansas Publishing Ventures newspaper in Andale. She can be reached at firstname.lastname@example.org.