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Prep time
10 minutes
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Cook time
12 minutes
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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
Ingredients
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2
scallions, roughly chopped
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1/2 cup
Sir Kensington’s Avocado Oil Mayo
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1
lemon, zested and juiced
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2 tablespoons
extra-virgin olive oil
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Kosher salt
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Freshly ground black pepper
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1 1/2 pounds
small new potatoes, scrubbed
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2 cups
mixed fresh herbs (like whole mint leaves, dill, celery leaves, and tarragon sprigs)
Directions
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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.
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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.
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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.
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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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