Backyard BBQ

New Potato Salad With Soft Green Herbs

June 27, 2022
6 Ratings
Photo by Ty Mecham. Prop Stylist: Brooke Deonarine. Food Stylist: Lauren Lapenna.
  • Prep time 10 minutes
  • Cook time 12 minutes
  • Serves 4
Author Notes

This recipe—adapted from Ilene Rosen's cookbook, Saladish—lets the herbs you choose shine, making it completely customizable. The lime and black pepper notes in Sir Kensington's Avocado Oil Mayo (a paleo- and keto-certified mayo that's just as creamy as the classic, with bright and savory notes) also work perfectly to not only bind the salad, but allow it to reach its true potato potential. —Sir Kensington's

Test Kitchen Notes

This recipe is shared in partnership with Sir Kensington's. —The Editors

What You'll Need
  • 2 scallions, roughly chopped
  • 1/2 cup Sir Kensington’s Avocado Oil Mayo
  • 1 lemon, zested and juiced
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 pounds small new potatoes, scrubbed
  • 2 cups mixed fresh herbs (like whole mint leaves, dill, celery leaves, and tarragon sprigs)
  1. Make the dressing: Put the scallions in the bowl of a food processor or in a blender, add the mayo and lemon zest and juice, and pulse to combine. With the motor still running, drizzle in the olive oil and process until smooth. Season to taste with salt and pepper. Set aside.
  2. Put the potatoes in a large saucepan, add salted water to cover by 2 inches, and bring to a gentle boil. When the potatoes are just tender enough to be pierced through easily with the tip of a sharp knife, 10 to 12 minutes depending on size, drain in a colander.
  3. When the potatoes are cool enough to handle, cut them in half and transfer to a bowl. Add half of the dressing and toss gently, taking care not to break the potatoes. Season to taste with salt and pepper. Let the potatoes cool completely.
  4. When ready to serve, add three-quarters of the herbs, and the remaining dressing to the potatoes and toss to combine. Shower the salad with remaining herbs and serve.

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1 Review

FrugalCat July 18, 2022
I love the celery leaves idea! I made this with celery leaves, dill and flat leaf parsley. Sorry Kensington's, I used Duke's mayo. I also used red skinned potatoes and semi-peeled them after boiling. (kind of pulled most of the skin off, but left a little bit) This was a hit at the neighborhood 4th of July cookout.