Potato salad

Potato Salad

June 4, 2018lifepatisserie

In June you start to see new and fresh potatoes in the stores, and what is more perfect for the summer barbecue and picnics than a potato salad. 
There are so many recipes and types of varieties of this comforting dish. For me, I like the potato salad light and fresh, and with lots of herbs and taste. Because barbecued food can be a little heavy sometimes, I want a salad that adds freshness to the meal even though we are having potatoes.

 

Potato salad on the table

 

This salad is quite easy to make and the ingredients you probably have in your kitchen. Many recipes include pickled cucumbers, but I don’t add them in but I always offer them on the side. 
To give the salad a lighter feeling I use 1/2 mayonnaise and 1/2 sour cream dressing, which I find to make a great difference. When cooking the potatoes, start cooking in cold salted water, brought to a boil then simmered, don’t add the potatoes to boiling water. This process allows the flavor of the salt to be absorbed into the potatoes and an evenly cooked texture. Be careful not to overcook otherwise they may fall apart completely when mixed. I always check a few times to make sure the potatoes are fork-tender.

 

Potato salad ingredients

 

Potatoes and parsley

 

Potatoes tossed in herbs

 

Potato salad with lemon zest

 

Potato salad without dressing

 

[yumprint-recipe id=’58’] 

Potato salad ready

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