To be honest, I really have no problem with mayonnaise… I actually really like it! This recipe is just a fun, light way to change up your traditional sumer side dish. A huge bonus is that this salad lasts much longer in the heat without spoiling like mayonnaise based dishes. I have brought this to quite a few BBQs and it is always a hit and so so easy to make! Definitely a must-try.

 

This recipe serves about 5 people. Double the ingredients for a bigger group. Also, feel free to switch out any herbs you like! Tarragon, basil, chives, thyme etc. The world is your oyster!

 

You will need:

1.5 lb of baby potatoes (I used white, you can use red or yukon gold too)

6 pieces of bacon- crisped and chopped (*optional)

A few Tbs of bacon grease (*optional)

Zest of one lemon

1/8 – 1/4 cup of fresh lemon juice (depending on how tangy you like things. I suggest adding 1/8, tasting it at the end and adding more if you want more… I like mine tangy)

1/2 cup chopped green onions

1/2 cup chopped fresh parsley

1/3 cup chopped fresh dill

Olive Oil

Salt

Pepper

 

First, put your potatoes (skin on) into a large pot and cover with cold water. Cover and boil until tender, but not mushy. Test doneness by inserting a knife into one of the potatoes; if it goes in easily but doesn’t come out as easily you’re in a good spot. (about 8 minutes depending on your potatoes’ size).

Drain and let cool until you are able to handle them with your bare hands. Once you can handle them, cut into pieces. I usually halve the small ones and quarter the larger ones so they are all the same size.

While your water is boiling prepare the rest. Chop your herbs (also, take a look at my dog in the bottom left corner… his name is Captain if you’ve never met him, he’s a rescue and he’s a dream. Also, clearly he wants to go outside)

Zest and juice your lemon into a bowl and reserve for later. 

Once the potatoes are cut and in a bowl, toss in your herbs, lemon juice, a drizzle of olive oil, your bacon (optional), a few Tbs of bacon grease (also optional), a VERY generous sprinkle of salt (potatoes are pretty bland, remember), and some pepper. Toss to coat and incorporate. You want to avoid tossing this dish too much though, as you don’t want to break up the potatoes. This next part should happen at the end of EVERY DISH YOU MAKE- TASTE IT! Make sure the flavors are balanced… a good rule of thumb with potatoes is that if they’re good but not great, you probably need a little more salt.

Serve warm, at room temp, OR cold!

 

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