Creamy Lemon Potato Salad with Fresh Herbs
There's a reason potato salad is such a classic dish! Reliably delicious and great during any season, we love this lemon-forward version of the quintessential side dish. The tender potatoes are tossed in a creamy dill and parsley dressing while still warm allowing for the flavors to soak in for maximum impact.
Creamy Lemon Potato Salad with Fresh Herbs
Serves 4 - 6
Ingredients:
1/2 small red onion, chopped
1/4 cup white vinegar
1-1/2 lb small Yukon Gold potatoes
1 cup celery, chopped
1/2 cup fresh dill, chopped
1/4 cup parsley, finely chopped
3 green onions, chopped
Dressing Ingredients:
1 teaspoon Kosher salt, plus more for salting water
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon celery seed
1/4 cup olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
2 lemons, juiced and zested
2 cloves garlic, minced
Directions:
1. Finely dice the red onion, then soak the diced onion in the white vinegar while prepping the rest of the potato salad. This step mellows out the onion flavor in the final dish.
2. In a wide-mouthed jar, whisk the dressing ingredients until emulsified. Set aside.
3. Add the potatoes to a lidded stockpot, filled halfway full of water, and boil. Once the water is boiling, salt the water and lower the heat. Simmer the potatoes for 10-15 minutes, or until fork tender. Drain the potatoes and let them cool slightly. Once cool enough to handle, cube the potatoes into large pieces, and place them in a large mixing bowl.
4. While the potatoes are still warm, pour half of the dressing over the potatoes and toss. Allow the potatoes to soak up the dressing for a few minutes.
5. Drain the red onion from the white vinegar. Add the onion, celery, dill, parsley, and green onions to the bowl of dressed potatoes. Gently toss the ingredients with the remaining dressing. Refrigerate for one hour to let the flavors blend. Enjoy!
Golden Melting Potato Medallions
Have you tried “melting” potatoes? This internet sensation caught our eye, and we had to try them. The results are the most creamy, crispy, flavorful potato bites ever! The best part is how easy they are to make. This recipe comes together quickly qualifying it as the perfect holiday side. They are so delicious, we suggest making a double batch -- they might be the most favored dish on the table! Serves 6.
Ingredients:
3 lbs. Yukon gold potatoes, cut into 1" thick slices
8 tablespoons (1 stick) butter, melted
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
3 sprigs fresh thyme leaves
4 cloves garlic, smashed
1-1/2 cups chicken broth
Flaky salt, to garnish
Directions:
1. Preheat the oven to 500 degrees F.
2. In a large, enameled, cast iron roasting pan, drizzle the potato slices with the melted butter, and season with kosher salt, pepper, and thyme.
3. Roast the potatoes for 15 minutes. Remove from the oven and flip the slices over.
4. Add the broth and garlic to the roasting pan, and roast for another 15 minutes, until the potatoes are very tender.
5. Serve hot.