Most people think of potato salad as a summertime dish, but it’s year-round at our house. My traditional potato salad with mayonnaise is one of BeeBop’s favorite recipes and I particularly enjoy it with anything barbecued. But every once in a while, I like a little change. Plus if you’re taking your potato salad on the road to a picnic or a friend’s house, keeping that mayonnaise safe can be tricky. That’s when I really enjoy a potato salad dressed with a tangy oil and herb mixture. Just like this one. Those beautiful, soft potatoes mixed with some green onion, dill, lemon, and olive oil make a perfect alternative to the standard mayo-based salad, don’t you think?
Scrub the potatoes well to remove all traces of dirt. Place the potatoes in a large pot of salted water and bring to a boil. Cook 10-12 minutes or until the potatoes are tender.
While the potatoes cook, make the dressing. Combine the garlic, lemon juice and zest, white wine vinegar, olive oil, salt, and pepper in a small bowl. Stir until well combined.
Drain the potatoes and cut into bite-sized cubes. In a large bowl, combine the potatoes, green onions, pimiento, and the dressing mixture. Toss well. Serve warm.
Other potato salad recipes you might enjoy:
- Provencal Potato Salad from Simply Recipes
- Hot German Potato Salad from Lake Lure Cottage Kitchen
- Lobster and Potato Salad from Smitten Kitchen
- Roasted Sweet Potato Salad with Beets from A Communal Table
- Potato Salad with Dill and Horseradish Aioli from A Thought for Food