Mashed Potato Salad With Scallions and Herbs

• servings: 8 servings
• total time: 30 minutes

Ingredients

2 pounds red potatoes, cut into 1 1/2-inch chunks

Finely grated zest and juice of 1 lemon, plus more lemon juice for serving

2 teaspoons minced fresh rosemary

1 teaspoon fine sea salt, more as needed

1 teaspoon coarsely ground black pepper

Dash or two of hot sauce, to taste

1/3 cup extra-virgin olive oil, more for drizzling

2 tablespoons mayonnaise, sour cream or crème fraîche

1 tablespoon Dijon or whole-grain mustard

1/2 cup thinly sliced scallions (white and green parts)

1/4 cup chopped parsley

2 tablespoons chopped basil or dill

Directions

Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.

In 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.

Add 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.

Notes

https://cooking.nytimes.com/recipes/1018913-mashed-potato-salad-with-scallions-and-herbs

Nutrition

• Calories: 192
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Sodium: 345 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 3 g