Potato Salad
Thomas J. Story
The minimalist addition of locally grown fresh thyme and rosemary give this variation on a classic a subtle upgrade that makes all the difference.
This recipe, and others like it, can be found in the article Your Barbecue Just Got Better: 7 Recipes for an Epic Summer Feast.
How to Make It
1
Add the potatoes to a large pot and cover with water. Add kosher salt and bring to a boil, cover with a lid and cook the potatoes until soft, about 30 minutes.
2
Remove the potatoes from water and let cool. Once the potatoes are cool, cut into ¼-inch pieces.
3
Add the celery, shallot, pickles, green onion, rosemary, and thyme and stir. Fold in the mayonnaise and mustard.
4
Season to taste and stir again. Serve cold.
Ingredients
4 lbs red bliss potatoes
1 tbsp kosher salt, plus more to taste
1 cup celery, diced
¼ cup shallot, diced
½ cup dill pickles, diced
½ cup green onion, sliced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
2 cups mayonnaise
1 tbsp whole grain mustard
freshly ground black pepper, to taste
Directions
1
Add the potatoes to a large pot and cover with water. Add kosher salt and bring to a boil, cover with a lid and cook the potatoes until soft, about 30 minutes.
2
Remove the potatoes from water and let cool. Once the potatoes are cool, cut into ¼-inch pieces.
3
Add the celery, shallot, pickles, green onion, rosemary, and thyme and stir. Fold in the mayonnaise and mustard.
4
Season to taste and stir again. Serve cold.
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