This potato salad is based on a recipe suggested to me by a Twitter friend who works for the group that publishes FarmFlavor.com, which is affiliated in part with the Tennessee Farm Bureau. The website is full of great, well-tested recipes with an emphasis on local and seasonal ingredients. It’s got a nifty search engine that lets you search by meal type, theme, cooking method, or ingredient. So when I asked for favorite potato salad recipes, it wasn’t hard for her to find this one. The original recipe calls for bacon, but she mentioned that she’d made it without and it was still very good.
And she was right; it’s fantastic. Even better, I was already planning to use Yukon Gold potatoes and I could see that this would also be a good way to use the garlic scapes I’d just cut from my garden (though a couple of weeks later than I should have). Of course, you can make it as it appeared originally or use my recipe (with changes) below or get creative on your own. But do be sure to keep the lemon and basil; I think they were the key to making this potato salad unique and very tasty. It was so good that my mother-in-law asked for some of the leftovers!
ps–I decided to call it “Herb Garden Potato Salad” since I could actually use herbs grown in my own garden!
Herb Garden Potato Salad
adapted from FarmFlavor.com
3 pounds potatoes (we used Yukon gold, red and blue potatoes)
1 cups onion, finely chopped and lightly sauteed with a little olive oil
¼ cup fresh chives, finely minced
¾ cup fresh basil, chopped
½ cup mayonnaise
⅓ cup extra virgin olive oil
⅓ cup lemon juice
1 tablespoon Dijon mustard
2 tablespoons garlic scapes, finely minced
¾ teaspoon salt (I used smoked salt)
½ teaspoon ground black pepper
Place unpeeled potatoes in a large 5- to 8-quart pot. Cover with cold water and place over high heat. Cover pot and bring to a boil. Once water boils, remove cover, reduce heat to medium-low and simmer until the potatoes are fork tender, about 15 to 25 minutes depending on size. Check frequently to prevent overcooking.
Drain potatoes and set aside to cool. Once potatoes are cool enough to handle, cut into bite-size pieces, about ½- to ¾-inch chunks, and place in large bowl. Add onion, chives and basil. Toss very gently to combine.
In a separate bowl, make the dressing: whisk together mayonnaise, oil, lemon juice, mustard, garlic scapes, salt and pepper. Pour the dressing over potato mixture and lightly toss with a large wooden spoon, taking care not to break too many potato chunks.
Chill in the refrigerator in a tightly covered container.