Charlotte’s Parsley, Sage, Rosemary and Thyme* Potato Salad
You have to experiment with the measurements because
I don’t measure but figure out the taste as I go. You might like it more dry or moist depending
on your taste.
- Use 4 pounds washed white
skinned potatoes such as California or Baby Whites. Don’t peel. Cut into 1-1/2 inch pieces
and place in a pot of cold water to cover.
Generously salt with sea salt.
Boil just until you
can pierce with a fork or sharp knife.
Remove from the heat and change hot water in pan to very cold
water. Let sit for about 10 minutes
and then drain. Let the potatoes air
dry in a colander or on a clean towel on the counter.
- Boil 12 eggs. Remove yolks from eggs and cut the whites
into chunks. Mix the egg whites with
the dried potato chunks in a large mixing bowl/pan.
- Mash yolks. Add 1 or 2T mustard, 1T sweet pickle relish and 1/2 cup of chopped onion or 1/8 cup dried, minced onion. You can use an immersion blender at this point to make a nice, smooth sauce. If not, mash well.
- In the summertime, add these fresh-picked herbs: 1-1/2 T parsley, chopped; 1 T fresh sage leaves, chopped fine; 1 T. fresh rosemary leaves, finely chopped; and 1T thyme leaves, chopped.
- In the winter, add 2T parsley flakes, ¼ tsp ground sage, 1 to 2 tsp. crushed rosemary, and 1 to 2 tsp crushed thyme.
- If in season, chop about 2-3 T of fresh chives and mix in.
- Add 1-1/2 to 2 cups of mayonnaise, and plenty of fresh ground pepper and sea salt to taste. Potatoes added to anything soak up salt and make things less salty - so make sure your salad sauce is nice and seasoned.
- Mix the mayo/egg yolk
mixture with potatoes and season to taste.
Garnish with fresh parsley, chives or rosemary. The potato salad is best made hours in
advance and refrigerated. Serve a
bit warmer than frig temp.
In the summertime, I dry handfuls of my chopped fresh herbs on parchment. I then put them in a jar for this potato salad when I don't have fresh herbs.
