creamy parmesan herb potato salad
Paying homeage to mom’s dope childhood potato salad in preparation for July 4th.
As with Thanksgiving stuffing, I as a kid whizzed by a bowl of half-prepped potato salad and popped a nub in my mouth to chew, hoping mom didn’t notice. Most of the time, she did. And who am I kidding, I do that to this day as a grownass 28 year old. Especially with stuffing.
Nowadays, I’m not a huge mayonnaise fan unless it’s amped up with flavorings, as in a pesto aioli or similar. When I use it, typically I find a vegan version. Potato salad felt like an appropriate fixture for July 4th and for summer in general, however, and I wasn’t about to pass up an excuse to shove a bunch of indulgent taters in my maw.
I asked mom a few times (because my memory is shit) how she created such an exceedingly excellent dish. Her secret? Marinating the potatoes in vinaigrette before adding the creamy base. She usually turned to a good bottle of Italian dressing, but here I offer a simple homemade version that’s far tastier and more wholesome. No weird fillers and preservatives.
Further, instead of mayonnaise, this potato salad is freshened up with Greek yogurt and a hit of parmesan for that silky texture we all adore in the classic rendition. A bit lighter, but missing none of the heft in taste.
What’s Taters, Precious?
I love Yukon gold potatoes for this salad because of their creamy profile, but use what you have or enjoy. Russets would be my second choice.
Wash the potatoes, then quarter and set into a pot. You’re also welcome to peel the potatoes if you wish, but I never do. Fill the pot with enough water to cover the potatoes and simmer until just fork-tender. You shouldn’t be able to swipe cleanly all the way through the potato, but the fork should pierce the flesh pretty easily.
Drain the water out and throw the potatoes back into the hot pot (off the previously-hot burner, however). Whisk up the herby vinaigrette and pour over the taters, then toss lightly with a wooden spoon until well coated.
Here, you can opt to let it sit for just a bit, think 10-15 minutes, or transfer to a big bowl, cover, and refrigerate for a few hours or up to overnight. The longer the potatoes hang, the more intense the vinaigrette’s flavor, which is absolutely splendid if you have the temporal space to do such. If not, no problem. A short soak works great.
A Parm-anent Fixture
If you’ve never parmesan’d a potato salad (my fingers keep trying to write pasta salad, but I won’t let em), now you will, and it will alter your life in ways you never knew it could be altered. No it won’t. I’m just trying to keep you from yawning. Or practicing my movie trailer prowess.
When you’re done with the vinaigrette bath, add the Greek yogurt and grated parmesan. Whole milk Greek yogurt is the shit and I would caution against a low fat version due to wateriness and diminished flavor, but you can try them out if you wish. I like to taste a potato for salt and pepper, and see if I need some more.
Serve this salad at room temperature, or chilled. Rad either way.
For real, these pair most excellently with Roasted Tomato Chickpea Caprese Sliders for your summertime paloozas. I’d whip up a big salad, too, perhaps this Caesar salad or a simple house-style pile with tomatoes and croutons. Potato salad is versatile as shit and hangs nonchalantly with many companions. It’s kind of a ho like that.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
creamy parmesan herb potato salad
Ingredients
- 3 lb yukon gold potatoes, washed
- 1/3 cup extra virgin olive oil
- 3 tbsp white balsamic vinegar
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1 tbsp whole grain mustard
- 4 cloves garlic, minced
- 2 shallots, minced
- 1 cup assorted fresh herbs, chopped (I like basil, dill, chives, and oregano)
- 1/2 cup plain whole milk Greek yogurt
- 1/3 cup grated fresh Parmesan cheese
Instructions
- Cut the potatoes into quarters. Place in a pot and fill with enough water to just cover the potatoes. Bring to a boil, then lower to a strong simmer and cook, uncovered, for 12-15 minutes until the potatoes are just fork tender. Drain, then add back to the pot.
- Whisk together the olive oil, balsamic vinegar, honey, the mustards, garlic, shallots, and herbs. Taste and adjust for salt and pepper. Pour the marinade over the potatoes and gently toss to combine. Let sit at least 10 minutes, or up to 24 hours in the fridge.
- Add the Greek yogurt and parmesan cheese. Toss to coat. Serve garnished with fresh basil.
