Herby Potato Salad

This ain't your store bought potato salad.

Time: 30 Minutes

Serving Size: 8 Servings

Allergy Notes: Gluten Free, Nut Free

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I'll never forget the first time I saw southern potato salad. We were at my Grandma Jean and Papa Pete's house for dinner and my southern as sweet tea grandmother whipped out a tub of potato salad. I remember having two (2) thoughts: 1) Why is it yellow? 2) Why is it cold? You see, growing up I only knew of one kind of potato salad- German potato salad. If you've never had German potato salad you may be as confused as I was on that day in my grandparent's kitchen. Really the only thing the two salads have in common is that the main component is... well... potatoes. German potato salad is served warm with bacon, green onions, and a tangy vinegar and bacon fat dressing. Southern potato salad on the other hand is often a gloopy, mayonnaise concoction that sometimes throws in yellow mustard for "spice." I've now grown accustomed to both types of potato salads, but while my heart will always side with the bacon-laden kind, sometimes you need something cold and creamy on a hot summer day. To quote Samwise Gamgee: "Po-ta-toes. Boil 'em. Mash 'em. Stick 'em in a stew." This rustic, herby potato salad is sure to be the hit at your next cookout and put an updated spin on a classic.

Ingredients

• 2 lbs Yellow Fingerling Potatoes (Regular yellow potatoes will work if you can't find fingerlings, but you may need to cut them up smaller. I'm a big fan of the teeny tiny potatoes from Trader Joe's for this application.)

• 1 small finely diced White Onion

• 1/4 container minced Fresh Chives

• 1/2 container roughly chopped Fresh Dill

• 3/4 cup Mayonnaise (I'm a Helman's girlie personally, but use whatever your favorite is)

• 1/2 cup Plain Greek Yogurt

• 1 Lemon's worth of Juice

• 2 tbsp Whole Grain Mustard

• 1 tbsp chopped Capers

• 1/2 tbsp Caper Brine

• Salt and Pepper to taste

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Directions

1. Fill large pot halfway with water and set to side.

2. Clean and cut the potatoes in half length-wise, leaving skin on. If using non-fingerling potatoes, cut them into bite sized pieces. After you cut each potato, drop it into the pot of cold water. This will prevent the potatoes from turning brown.

3. Add a generous pinch of salt to the pot and set over a medium-high heat; boiling until a fork can easily pierce the potatoes (cook time should be about 20 minutes). When the potatoes are done, drain and set aside to cool.

4. Meanwhile, add mayonnaise, Greek yogurt, whole grain mustard, caper brine, and lemon juice to a large bowl.

5. Finely dice the white onion and chop the capers; add both to the bowl.

6. Pick the frons from the stems of the dill and roughly chop them, adding to the bowl.

7. Finely mince the chives and add to the bowl. Pro Tip: Wrap a damp paper towel around the chives to keep them from rolling all over the cutting board.

8. Mix all of the dressing ingredients together in the bowl until well combined. Add salt and pepper to taste.

9. Once the potatoes are room temperature (or at least not scalding hot), add them to the bowl with the dressing and mix until the potatoes are fully coated. Chill for at least an hour with the best results being overnight.