Yet another winner from the latest issue of Food Network Magazine, this one for Green Goddess Potato Salad. This came from the magazine insert 50 Potato Salads. There were quite a few that sounded good so check out the list if you don't subscribe to the magazine. I picked the Green Goddess recipe because I had all the herbs in my garden and wanted to try something new.
Green Goddess Potato Salad
Modified from Food Network Magazine
2 lbs potatoes
1 cup mayo
1/4 cup mix of parsley, thyme, tarragon, basil, finely minced
1 lemon, juiced
1 tablespoon white wine vinegar
Salt and pepper
1 teaspoon sugar
Peel potatoes and cut into large cubes. Put potatoes in a pot of cold, salted water and bring to a boil. Boil for 10 minutes, checking with a knife for doneness. Drain thoroughly.
While the potatoes are cooking, combine the mayo, herbs, lemon juice, vinegar, salt, pepper and sugar in a large bowl.
After the potatoes have been drained, spread them on a cookie sheet in a single layer. Take a large spoonful of the mayo and herb mixture and toss with the hot potatoes. Redistribute the potatoes into an even layer and put the cookie sheet in the fridge for 30 minutes to cool.
Once the potatoes are cool, toss them with the remaining mayo mixture. Taste and adjust the seasoning as needed. Serve cold.