Mashed Potato Salad With Scallions and Herbs
Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best. (Never serve this cold; no one likes cold mashed potatoes.) The key to getting the right texture is to cook the potatoes a little more than you would for potato salad, but not so much that they completely fall apart. You are looking for chunks of potatoes coated in a fluffy layer of highly seasoned mashed potatoes. Potato salads tend to absorb their seasonings as they sit, so for the most flavorful dish, be prepared to add more salt, lemon juice and olive oil to taste just before serving.
- Serves: 6 persons
- 2pounds red potatoes, cut into 1 1/2-inch chunks
- Finely grated zest and juice of 1 lemon, plus more lemon juice for serving
- 2teaspoons minced fresh rosemary
- 1teaspoon fine sea salt, more as needed
- 1teaspoon coarsely ground black pepper
- Dash or two of hot sauce, to taste
- ⅓cup extra-virgin olive oil, more for drizzling
- 2tablespoons mayonnaise, sour cream or crème fraîche
- 1tablespoon Dijon or whole-grain mustard
- ½cup thinly sliced scallions (white and green parts)
- ¼cup chopped parsley
- 2tablespoons chopped basil or dill
Step 1Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
Step 2In 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.
Step 3Add 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 over dressed potatoes. Serve warm or at room temperature, but not cold.