Potato Salad

By Stef -

I have been looking for a good potato salad recipe for a long time and this is the best I've found so far. As I'm typing this, I realized that I forgot to put green onions in, which would make the salad even better. I didn't use mint in this, but put in a ton of dill since I have a bunch in my garden. I like dill better in potato salad anyway, but mint might also be good. I also have oregano in my garden, so may also throw some of that in next time. Jared and I both gave it a 7.5. I got the recipe from my Fine Cooking magazine.

This potato salad is best made several hours ahead so that the flavors have time to meld. Feel free to experiment with different herbs in place of the mint, such as tarragon, oregano, or thyme. Keep the parsley, though; it makes a nice foundation.
  • 3 lb. small to medium Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  • Kosher salt
  • 1/4 cup best-quality white-wine vinegar
  • 1 Tbs. Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1/3 cup chopped Kalamata olives
  • 1/3 cup very thinly sliced scallions, both white and green parts
  • 1/3 cup finely chopped fresh flat-leaf parsley I used dried
  • 3 Tbs. finely chopped fresh mint leaves I used dill instead
Put the potatoes in a 6-quart Dutch oven or similar pot and cover with cold water by at least one inch. Add 1-1/2 Tbs. salt, bring to a boil over high heat, and reduce the heat to a gentle simmer. Cook until the potatoes are just tender, 6 to 8 minutes from when the water comes to a boil (stir gently and don't overcook, or the potatoes will fall apart).
Meanwhile, in a bowl or liquid measuring cup, whisk the vinegar and mustard. Whisk in the olive oil. Season to taste with salt and pepper.
Drain the potatoes in a colander and spread them on a rimmed baking sheet. While they're still hot, drizzle them evenly with 3 Tbs. of the dressing. Let cool completely.
Transfer the cooled potatoes to a serving bowl. Sprinkle with the olives, scallions, parsley, and mint. Pour about 1/2 cup of the remaining vinaigrette over the salad. With a large spoon or rubber spatula, gently toss. Take care to break as few of the potato slices as possible. Season to taste with salt and pepper. Let sit at room temperature for at least an hour so the flavors can blend.
Just before serving, season to taste again with salt and pepper and add more dressing if the salad seems dry—you may not need all of the dressing.
Make Ahead Tips
You can make this salad up to 12 hours ahead; just cover and refrigerate, and return to room temperature before serving.

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