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Mashed Potato Salad with Scallions and Herbs
Servings: 6 to 8
Ingredients
  • 2 pounds red potatoes or small white creamers cut into 1 1/2 inch chunks
  • Finely grated zest and juice of 1 lemon plus more juice for serving
  • 2 t. minced fresh rosemary
  • 1 t. fine sea salt or to taste
  • 1 t. coarsely ground black pepper
  • Dash or two of hot sauce or to taste
  • 1/3 C. extra-virgin olive oil with more to drizzle over the top of the salad
  • 6 T. mayonnaise
  • 4 T. sour cream
  • 3/4 T. Dijon mustard or to taste
  • 1/2 C. thinly-sliced scallions white and green pats
  • 1/4 C. chopped parsley
  • 2 T. chopped basil or dill
  • Tomato rose for garnish
Instructions
  1. Cook potatoes in salted water until tender. This will take 15-20 minutes. Drain.
  2. Whisk lemon zest, lemon juice, rosemary, salt, pepper and hot sauce in a large mixing bowl. When the salt is dissolved, whisk in olive oil, mayonnaise, sour cream and mustard.
  3. Add chopped potatoes to the dressing while the potatoes are still warm and carefully mix to coat the potatoes. Mixing the potatoes with the dressing while they are warm will enhance the potato's ability to absorb the flavor of the dressing. Once this is done, mash about 1/4 of the potatoes. Stir the mashed potatoes to mix them with the remaining potato chunks. Fold in scallions and parsley. Adjust seasoning with salt, lemon juice, hot sauce and olive oil to your taste. Garnish with chopped basil or chopped dill.
  4. Serve warm or at room temperature.