In Lee Daniels’ The Butler, Oprah Winfrey’s character, Gloria Gaines, the matriarch of her family, is introduced peeling potatoes. In another scene, she’s telling a friend the secret to her famous potato salad: Dill. Ironically, this Creamy Herbed Potato Salad was made weeks before the movie debuted. Although this salad doesn’t use dill, this is a recipe to experiment with your favorite combination of herbs.
Growing up, I wasn’t a big fan of potato salads, it’s a taste to appreciate with age. There are countless versions of potato salad: Mustardy, sweet, mayonnaise, olive oil, jalapeños, yogurt and the list goes on. However, everyone’s Mom (in my case, Dad) makes the best potato salad in the world. I won’t argue with you.
Since, this is one of the last weekends to barbecue, I dare you try a new salad. This one is creamy and the taste is fresh with parsley, mint and basil. If you decide to follow Mrs. Gaines’ suggestion of using fresh dill, reduce the amount of basil. For the record, Mrs. Gaines either omits or reduces the amount pickles from her recipe, but I believe sweet pickles make potato salads taste better.
Leave a comment in the section below on what makes your mother or father’s potato salad the best in the world.
Creamy Herbal Potato Salad
- 28 oz. baby red-skinned potatoes; scrubbed cleaned, unpeeled and quartered
- 4 or 5 celery stalks; finely diced
- 4 to 5 scallions; white part finely diced and green part thinly sliced
- (Optional) 1/3-cup capers; rinsed
- 1/8-cup minced red onion
- About 2 cups of minced herbs (flat-leaf parsley, mint and basil); place ¼ cup aside for garnish
- 3 to 4 cloves garlic; minced
- 1 to 2 tbsp. minced sweet pickles or pickled relish (avoid brands with chemical preservatives)
- Sea Salt (lots of it) and fresh black pepper; to taste
- (Optional) Crushed red pepper; to taste
- Celery seeds; to taste
- 1 jalapeno pepper; seeds and ribs discarded; minced
- The zest and juice of one lemon
- 1/3 cup unsweetened & plain Greek Yogurt (use a brand with a thick texture)
- 1/4 cup olive oil based mayonnaise
- 1/4 cup sour cream
- 1 tbsp. whole-grain Dijon mustard
- A quick drizzle of quality olive oil
- Place potatoes in a large pot. Fill pot with water until 2 inches away from the rim. Add tons of salt (this step is important, since potatoes absorb tons of salt). When the water boils, reduce temperature until water is a rolling boil. Cook potatoes for 15 to 20 minutes, or until a fork easily glides into the potatoes. Drain and rinse potatoes with cold water. Set aside to cool in the refrigerator.
- Meanwhile, prep all the ingredients and place into a large bowl. When the potatoes are cold, mix them into the large bowl with the other ingredients.
- Using a rubber spatula, thoroughly mix all the ingredients together. Adjust the seasoning to your personal taste.
Recipe adapted from here.
Copyright 2009-2013, Sanura Weathers. All rights reserved.