Herby Potato Salad
Posted: | Categories: Recipes | Tags:add me to a bowl sides summer
Herby Potato Salad
Melissa Ben-Ishay
This recipe requires a bit of a time commitment, but the results are so good. The potatoes are baked in a brothy mix (similar to these Greek lemon potatoes), then mixed with herby mayo. The broth helps make the potatoes soft and creamy, without needing a ton of mayo. It’s so good.
Ingredients
4 Russet potatoes (or 10 smaller potatoes), peeled
1/2 cup bone broth, divided
Juice of ½ lemon
1 teaspoon salt
Black pepper
3 garlic cloves, grated
3 tablespoons avocado oil
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1 bunch fresh parsley
1 bunch fresh dill
2 scallions, trimmed
Zest of 1 lemon
Juice of 1¼ lemon
¼ cup Kewpie mayo
2 garlic cloves, grated
1 teaspoon salt
¼ teaspoon black pepper
Directions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Cut the potatoes into 1” pieces and add to a bowl. Add ¼ cup bone broth, lemon juice, salt, pepper, garlic, and avocado oil, and mix well to get the potatoes evenly coated.
- Transfer the potatoes to the baking sheet and bake for 45 minutes. Give the potatoes a stir and add ¼ cup more bone broth (this steams the potatoes so they don’t burn). Return to the oven for another 45 minutes.
- While the potatoes cook, add the parsley, dill, scallions, lemon zest, lemon juice, mayo, garlic, salt, and pepper to a food processor. Pulse until smooth.
- When the potatoes are finished—they should be golden on the outside and creamy on the inside, and all of the broth should be evaporated—let them cook slightly, then add to a large bowl. Stir the herby mayo onto the potatoes, folding it in gently so the potatoes stay intact.
- Serve immediately with your favorite grilled protein.
