Prep 10 mins
Cook 12 mins
From Lee Bailey's The Way I Cook. This recipe has made the rounds and is very popular. Very easy to make. It's one of those recipes that is greater than the sum of it's ingredients.
- 2 1⁄2 lbs small red potatoes
- 1 tablespoon kosher salt
- 1 tablespoon lemon juice
- 1⁄2 cup sour cream or 1⁄2 cup creme fraiche
- 1⁄2 cup mayonnaise
- 1⁄4 cup fresh basil, cut into thin strips
- 1⁄4 cup minced fresh italian flat leaf parsley
- 1 clove garlic, finely minced
- 2 tablespoons vinegar (I use white wine vinegar)
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon Dijon mustard
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 teaspoon salt
- Cover potatoes with lightly salted water and add lemon juice.
- Bring to a boil, reduce heat to medium, and cook potatoes until tender when pierced with the point of a knife, about 12 minutes.
- Drain and cool.
- Meanwhile, whisk together the rest of the ingredients.
- Cut the potatoes into serving size pieces (no need to peel) and mix with the dressing.
- Chill until serving time.
DH made this for our Easter Brunch and it was well recieved by EVERYONE, it was so easy to prepare w/no need to peel the potatoes and the flavors blended nicely. Loved the use of sour cream. I did use dried parsley as that's all I had. Also substituted Spicy Mustarf for the Dijon and Balsalmic Vinager for the white just based on personal preferance and added 2 hard boiled eggs, chopped onions and sliced black olives. It was a favorite of everyone at the party and I sent the recipe home w/several. Thanks DJM for a recipe we'll be using alot.
Fantastic tasting salad! I added 2 chopped boiled eggs, sliced green onions, and a pinch of chilli flakes for some zing!
Easy, let's start there, and flavorful. I enjoy green onions in my p/salad- maybe I will add in that variation as well as eggs. I have no clue what I am doing yet, but those two items might give it a different dimension. If did that, I would omit the basil. Thank you for posting.