Mashed Potato Salad With Scallions and Herbs

Name: Mashed Potato Salad With Scallions and Herbs
Total time: 30 min
Yield: 6 to 8 servings
Ingredients: 2 pounds red potatoes, cut into 1 1/2-inch chunks; Finely grated zest and juice of 1 lemon, plus more lemon juice for serving; 2 teaspoons minced fresh rosemary; 1 teaspoon fine sea salt, more as needed; 1 teaspoon coarsely ground black pepper; Dash or two of hot sauce, to taste; 1/3 cup extra-virgin olive oil, more for drizzling; 2 tablespoons mayonnaise, sour cream or crème fraîche; 1 tablespoon Dijon or whole-grain mustard; 1/2 cup thinly sliced scallions (white and green parts); 1/4 cup chopped parsley; 2 tablespoons chopped basil or dill

By Melissa Clark

Total Time: 30 minutes
Rating: 4(1,019)
Comments: Read comments

Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best. (Never serve this cold; no one likes cold mashed potatoes.) The key to getting the right texture is to cook the potatoes a little more than you would for potato salad, but not so much that they completely fall apart. You are looking for chunks of potatoes coated in a fluffy layer of highly seasoned mashed potatoes. Potato salads tend to absorb their seasonings as they sit, so for the most flavorful dish, be prepared to add more salt, lemon juice and olive oil to taste just before serving.

Featured in: An Accidentally Creamier, Fluffier Potato Salad

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Ingredients

Yield:6 to 8 servings

2pounds red potatoes, cut into 1½-inch chunks
Finely grated zest and juice of 1 lemon, plus more lemon juice for serving
2teaspoons minced fresh rosemary
1teaspoon fine sea salt, more as needed
1teaspoon coarsely ground black pepper
Dash or two of hot sauce, to taste
⅓cup extra-virgin olive oil, more for drizzling
2tablespoons mayonnaise, sour cream or crème fraîche
1tablespoon Dijon or whole-grain mustard
½cup thinly sliced scallions (white and green parts)
¼cup chopped parsley
2tablespoons chopped basil or dill

Ingredient Substitution Guide

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Preparation

Step 1
Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
Step 2
In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.
Step 3
Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.

Ratings

4 out of 5

1,019 user ratings

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Comments

Katie7 years ago

I've made something just like this for two summers and its genesis was almost exactly the same except I used little red potatoes and I overcooked them all by myself. Guess what? You can fry up any leftovers the next morning.

Kelley B7 years ago

The texture and the method is what my family refers to as "mom's potato salad", It's the recipe we grew up on and have all used since my mom started in the '60s. Our dressing is mostly mayo: 1/2 cup mayo, 1/4 cup half and half, 1 medium onion diced, 1 tsp each salt, pepper, and garlic powder. Mix together all ingredients and let sit at room temp while potatoes cook. Add a few spoonfuls at a time and mix in completely before adding more. Sprinkle paprika over the top.

kmm7 years ago

Hi Melissa:

Thanks for all of your recipes. I am a big fan. With this one, I added grape tomatoes cut in half length wise for color and another layer of texture. Placed the potato salad on a bed of basil.
This potato salad is even better the next day! I did use your suggestion of tiny bits of bacon (smoked bacon, actually.) Yum, yum and yum!

Jordan3 weeks ago

This potato salad tastes like summer. I made it with mayonnaise and dill. I love how mashing a portion of the potatoes results in such a lovely, thick, fluffy dish

kelsey1 year ago

I used half a lemon and it was still quite lemony! Would recommend holding back and adding more later in process if needed. Otherwise- great!

Anastasia Raba1 year ago

Upped the herbs and liquid. A staple at all bbq’s.

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