Mashed Potato Salad With Scallions and Herbs

By Melissa Clark

Published September 5, 2017

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
5(1,072)
Comments
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Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best. (Never serve this cold; no one likes cold mashed potatoes.) The key to getting the right texture is to cook the potatoes a little more than you would for potato salad, but not so much that they completely fall apart. You are looking for chunks of potatoes coated in a fluffy layer of highly seasoned mashed potatoes. Potato salads tend to absorb their seasonings as they sit, so for the most flavorful dish, be prepared to add more salt, lemon juice and olive oil to taste just before serving.

Featured in: An Accidentally Creamier, Fluffier Potato Salad

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Ingredients

Yield:6 to 8 servings

  • 2 pounds red potatoes, cut into 1 ½-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

  • ⅓ cup extra-virgin olive oil, more for drizzling

  • 2 tablespoons mayonnaise, sour cream or crème fraîche

  • 1 tablespoon Dijon or whole-grain mustard

  • ½ cup thinly sliced scallions (white and green parts)

  • ¼ cup chopped parsley

  • 2 tablespoons chopped basil or dill

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

20 grams carbs; 1 milligram cholesterol; 193 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 3 grams fiber; 354 milligrams sodium; 3 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

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

  2. Step 2

    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.

  3. Step 3

    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.

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Ratings

5 out of 5
1,072 user ratings
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Comments

Katie

I've made something just like this for two summers and its genesis was almost exactly the same except I used little red potatoes and I overcooked them all by myself. Guess what? You can fry up any leftovers the next morning.

Kelley B

The texture and the method is what my family refers to as "mom's potato salad", It's the recipe we grew up on and have all used since my mom started in the '60s. Our dressing is mostly mayo: 1/2 cup mayo, 1/4 cup half and half, 1 medium onion diced, 1 tsp each salt, pepper, and garlic powder. Mix together all ingredients and let sit at room temp while potatoes cook. Add a few spoonfuls at a time and mix in completely before adding more. Sprinkle paprika over the top.

kmm

Hi Melissa:

Thanks for all of your recipes. I am a big fan. With this one, I added grape tomatoes cut in half length wise for color and another layer of texture. Placed the potato salad on a bed of basil.
This potato salad is even better the next day! I did use your suggestion of tiny bits of bacon (smoked bacon, actually.) Yum, yum and yum!

C

Made this for July 4th weekend. It's addictive but you must love tangy flavors. I omitted the hot sauce bc I wasn't feeling it. All the herbs and lemon made this special.

Kris Northup

Way too tart.

Mallory

Amazing! We ended up eating the leftovers cold, and loved it straight from the fridge!

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