¼ lb unsalted butter
1 cup mayonnaise
1 tsp lemon juice + 1 tsp zest
6 large (approx. 2 lbs) waxy potatoes cooked whole* – Yukon Golds or Red Skin work well
3 hard boiled eggs, grated or chopped (leave a few slices for garnishing if desired)
4 scallions, thinly sliced
¼ cup garlic scapes, thinly sliced (these are in season so I used them, but not a must)
½ cup white onion, fine diced
1 tsp Dijon mustard
1 tsp celery salt
Thinly sliced radishes
Kosher salt to taste
Cracked black pepper to taste
Pinch of smoked paprika
For the brown butter: Place butter in a pan on medium/low heat. Melt the butter completely and cook until the colour turns a light golden brown stirring once in a while so that the bottom doesn’t burn. Do not let it get dark brown, it will taste bitter.
Remove pan from heat and strain thru a fine mesh sieve into a clean container.
Let it cool to room temperature but ensure it is still in semi liquid form.
You could make our own mayo at this point if you wish but for this, we will use store bought to make our lives easier!
To cook the potatoes, place them whole and unpeeled in a large enough pot so that they are not too crowded.
Add cold, salted water and bring to a boil. Cook until the potatoes are tender.
Drain potatoes and set aside for a few minutes until cool enough to peel.
In the meantime, in a separate bowl, mix together mayonnaise, lemon juice and zest, mustard, celery salt, fine diced onions, chopped hard boiled eggs, ¾ of the scallions (I like to use the green pants for garnishing the top).
Peel the potatoes (or leave the skin if desired) and cut into ¾” chunks.
Add a few spoonful of the brown butter to the warm-ish diced potatoes and lightly fold it in. Because the potatoes are still warm and so is the brown butter, it will get better absorbed and will also make this glossy buttery cast on the potato once it cools down completely.
Add the mayonnaise mixture to the potatoes and fold well.
Taste and season with salt & pepper.
Transfer to a bowl or platter and refrigerate until cold.
When ready to serve, remove from the fridge and let it warm up a tiny bit for the brown butter to come to temperature then garnish with eggs slices, radish slices, chopped parsley and sliced scallion greens.
Finish with a sprinkle of smoked paprika.
*You can cook your potatoes diced too. And peel or leave the skin. I prefer to leave them whole to avoid getting them waterlogged which in turn will make for a very soggy potato salad.
You can add or sub for other ingredients too and make it your own!
Chopped up capers
Red onions instead of yellow onions
Pickle relish or chopped up pickles
Different herbs, like dill, chervil or chives
Add chopped celery if you like a bit more crunchy texture
Different mustards, grainy, crunchy, etc.
Leftover baked potatoes? Peel, dice and turn into potato salad!
Instead of lemon juice, you can use apple cider vinegar or red wine vinegar.
Nothing pleases a crowd quite like this potato salad! It’s fresh and indulgent, and roasting the potatoes first is what gives this salad it’s edge over other versions.
¾ cup mayonnaise
⅓ cup buttermilk
3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
2 cloves garlic, minced
3 tbsp olive oil
Kosher salt and freshly ground pepper
2 lb small red-skinned potatoes, cut into halves
1 large handful each dill, parsley, scallions, chopped finely
- Preheat oven to 425℉. Whisk first 6 ingredients in medium bowl until blended. Season to taste with salt and pepper. Set aside.
- In a large bowl, toss potatoes with olive oil and season well with salt and pepper. Arrange in a single layer on a parchment-lined baking sheet and roast for 30 minutes, or until browned and crispy. Remove from heat and cool.
- Combine roasted potatoes, chopped herbs, onion and vinaigrette in a large bowl and toss gently to combine. Enjoy!