Mashed Potato Salad with Scallions and Herbs
- 1-quart 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 tsp sea salt
- 1 tsp coarsely ground black pepper
- Dash or two of hot sauce
- ⅓ cup extra-virgin olive oil, more for drizzling
- 2 tbsp mayonnaise, sour cream, or crème fraîche
- 1 tbsp Dijon or whole-grain mustard
- ½ cup thinly sliced scallions (white and green parts)
- ¼ cup chopped parsley
- 2 tbsp chopped basil or dill
- Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
- 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.
- 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 overdressed potatoes. Serve warm or at room temperature, but not cold.
Original recipe by Mellisa Clark of NYT
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