I LOVE POTATO SALAD. I LOVE MAYONNAISE. I don’t like the 2 in the same dish.
I am not a fan of hard boiled eggs in my potato salad, or macaroni salad for that matter. I don’t like mayo in my potato salad. I do like mayo on my french fries, though. Yes, I know, picky, picky, picky!
I like a salad that is room temperature friendly and is not likely to spoil or taste funny if it’s too hot outside.
I love this recipe. It started out as a Paula Deen recipe. It was the first non-mayo based potato salad I had seen that I found intriguing. It has changed now – through tweaking and tweaking – to be my recipe.
I was thrilled to see potato salad as this months’ challenge at the Daring Kitchen! I have decided that with my changes that this is a Tuscan-style potato salad.
It’s really quite simple and can easily be doubled or halved.
- 14 or 15 large red potatoes (about 5 pounds)
- 1/2 C chopped fresh parsley
- 1/2 C chopped scallions
- 3 cloves garlic finely minced
- 1 t salt
- 1/2 t dry mustard
- 1 T sugar
- 1 T Worcestershire Sauce
- 1 C extra virgin olive oil
- 1/2 C white wine vinegar
- 1 T marjoram
- 1 t lavender
I switch this around quite a bit. Sometimes I substitute tarragon or thyme for the marjoram; or basil for the parsley; or simply add basil in with the parsley.
Give potatoes a good scrub. Place potatoes in a large pot and cover with water. Bring water to a boil. Once boiling, generously salt the water and boil until potatoes easily pierce with a knife and are tender – about 30 to 40 minutes.
Once done cooking, drain potatoes and let sit until cool enough to handle. At this point, you can peel the potatoes if you want. Cut potatoes into bite sized chunks.
Place cut potatoes in a bowl and sprinkle the parsley (or basil) and scallions over the top.
In a separate bowl, mix together the remaining ingredients. Pour over the warm potatoes. Mix. Let stand at room temperature for at least 4 hours or all day, mixing every hour. Do not refrigerate before serving. This is best served at room temperature.