So, I had some potatoes. And an herb garden. And my brain. And my brain thought, you know, I don’t need a book to tell me how to make a simple potato salad. Cause if it’s one thing my brain is good at it, it’s simple.
So, I boiled the potatoes, added some herbs and some mayo, and called it potato salad. Simple and good. Hard to photo though, cause my mayo is some sort of fancy schmancy organic kind that is not very creamy. So, rather than coating everything nicely, it kind of clumped.
Herbed Potato Salad
from Pam’s brain
2 lbs potatoes
1/4 cup parsley, finely chopped
1/4 cup garlic chives, finely chopped
1/4 cup tarragon, finely chopped
mayo to moisten
kosher salt and fresh ground pepper
Place the potatoes in a saucepan and fill with cool water to cover the potatoes. Bring to a boil and cook until potatoes are just tender when pierced with a knife.
Drain and place warmed potatoes in a large bowl, sprinkle with herbs and salt and pepper. Toss to combine. Inhale the herby aroma as the heat from the potatoes releases the herbs fragrance. Stir in mayo, enough to moisten. Retaste and add salt and pepper if necessary.
This will be my entry for this week’s Weekend Herb Blogging, hosted by Marija from Palachinka.