Herbed Potato Salad

Serves: 6
3 pounds medium red potatoes, scrubbed

½ - 1 cup mayonnaise (to taste)
1 tablespoon lemon juice
1 minced shallot
1 cup chopped fresh mixed herbs such as basil, parsley, tarragon, and dill
Sea salt and fresh ground black pepper to taste

In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1-1/2-inch pieces.

In a large bowl, combine mayonnaise, shallot, lemon juice, and herbs. Add potatoes and toss to combine. Add more mayonnaise if necessary to dress the potatoes. Season with salt and pepper to taste. To store, cover and refrigerate up to 1 day.


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