In the pantheon of summertime sides, potato salad is king. It's quick to make, reassuringly versatile, and easy to serve to a crowd. But as Labor Day approaches, we have just one question: is there anything worse than that sun-baked bowl of mayo-drenched taters languishing on the end of the buffet table at the annual barbecue? If you're anything like me, the answer is an emphatic no.
For a healthier side that can stand the heat, consider this French-style, herb-infused potato salad from chef, cookbook author, and Today-show food stylist Ashton Keefe. Made with olive oil instead of mayonnaise, the dish serves as a light, refreshing counterpoint to everything from grilled burgers to rotisserie chicken. Try it this weekend—then never go back to the old stuff again.
Warm Herb Potato Salad
- 1 lb. baby potatoes or fingerling potatoes
- 2 cloves garlic, minced
- ½ cup whole grain mustard
- ¼ - ½ cup extra virgin olive oil
- 1 cup chopped fresh herbs: thyme, tarragon, dill, and chives
- 2 - 3 tablespoons capers, drained and finely chopped
- fine sea salt, to taste
Place potatoes in a large pot of cold water and bring to a boil. Salt the water generously and cook until fork-tender. Remove potatoes from the pot and allow them to cool slightly. If needed, cut potatoes into bite size pieces.
Place potatoes in a large bowl and toss with garlic, mustard, olive oil, herbs, and capers. Drizzle with additional olive oil and season with salt, to taste.