June 21, 2016
Potato salad all too often ends up being heavy on the mayonnaise, light on the flavor. Not so with this recipe—fresh herbs, garlic, lemon zest, and yellow mustard add enough bold flavor to hold up to a rack of ribs or charred vegetables.
Yield: 6 servings
Active Time: 10 minutes
Total Time: 30 minutes
2 pounds baby potatoes
1/4 cup olive oil
2 cloves garlic, grated
Zest of 1 lemon
Juice of 2 lemons
3/4 cup chopped parsley, chives, and mint
1 tablespoon spicy yellow mustard
2 teaspoons salt
Freshly ground black pepper
Scrub potatoes and place in a large pot of salted water. Bring to a boil over medium heat, then reduce heat to a gentle boil and cook until potatoes are tender. Drain, let cool, and then slice potatoes in half.
Toss with all remaining ingredients and serve at room temperature.
Photo credit: Paul Delmont
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