Potato salad is a popular, summertime side dish because it is so versatile, pairs well with all proteins, and is simply delicious. I got into the kitchen yesterday to experiment with potato salad and see if I could change it up a bit and make the regular recipe a bit more exciting. Bring this potato salad to your next cookout or bbq party and everyone will absolutely love it.
I’ve eaten two kinds of potato salad all my life: the German version my mom makes which is delicious and dressed in a light, vinegar dressing and the American version which is more fattening because it is dressed with mayonnaise and/or Dijon mustard. There are so many ways to re-create potato salad and turn it into something fabulous by switching the usual ingredients with more powerful ingredients such as fresh herbs and homemade vinaigrettes. I spent about 3 hours in the kitchen experimenting with not only potato salad but other foods, so I had my work cut out for me when it came to cleaning up. Regardless, cooking and creating delicious recipes I can share makes me happy to my core.
For this recipe you will need:
7-8 golden potatoes
1/2 cup crumbled Feta
1 cup leeks, white and green parts, chopped and sautéed
3 hard boiled eggs, chopped
2 Tbsp garlic chives, chopped
2 Tbsp olive oil
Salt and pepper
Lemon Vinaigrette: (makes 3/4 cup)
In a small bowl, combine 2 Tbsp minced shallot, 1 tsp pasted garlic, 1/2 tsp freshly grated lemon zest, 3 Tbsp fresh lemon juice, 2 Tbsp Champagne vinegar, and 1/2 tsp chopped thyme. Whisking quickly, slowly add 1/2 cup good extra virgin olive oil and season with salt and pepper to taste. If you find the dressing is a bit tart for your liking, simply add 1/4 tsp sugar.
Add the potatoes to a large pot and cover with cold water. Bring the water to a boil and boil the potatoes until tender, about 15-20 minutes. In the meantime, add the eggs to a small pot, cover with cold water, and bring to a boil. Once the water has reached a boil, turn off the heat, cover with a lid and cook for 12 minutes. Remove from the water and set aside, allowing the eggs to cool before peeling the shell. Chop the leeks into thin slices and sauté in a pan over medium-low heat with 2 Tbsp olive oil until tender, about 5-8 minutes. Once the potatoes are tender, drain them into a colander and allow them to cool. Depending on your potato salad preference, you may either small dice or mash your potatoes for the salad. Toss with the crumbled feta, sautéed leeks, chopped hard boiled eggs, garlic chives, and lemon vinaigrette. Season with salt and pepper to taste.
This potato salad is like a party in your mouth. It is absolutely delicious and you will love the different flavors from the tangy feta, onion-y flavored leeks, garlic chives all dressed with the lemon vin- it’s amazing! Hope you love it and feel inspired to change up the normal recipes we are so use to seeing and making it something you are proud of and can call your own. Bon Appetit!