When it comes to summer recipes, here are a few things to consider:
~ Can it be made ahead?
~ Can it be served cold or at room temperature?
~ Can it be packed in a container and enjoyed while sitting on a blanket in the park or lounging by the pool?
~ Is it perfect to bring to a summer potluck?
If you are on board (can I get a heck, yeah?!), then this Potato & Egg Salad with Fresh Herbs is the perfect recipe for you! I grow a variety of herbs in my garden, so I love adding them to my recipes whenever I can. They add such a delicious and fresh flavor boost to so many recipes, and they look pretty, too. For this salad, I used fresh chives and dill — two of my absolute favorites — but feel free to use any combination of herbs that you like. I don’t recommend using herbs that are very “woody,” like rosemary, as they are best when cooked.
Serve this hearty alongside burgers, chicken, ribs, sandwiches… or enjoy it on its own for lunch. Cheers to summer eating!
Potato & Egg Salad with Fresh Herbs
- About 9 small-medium sized potatoes (I used Eastern, but Yukon Gold or Russet would work fine, too)
- 3 large eggs, hard-boiled
- Fresh dill, fresh chives, finely minced
- Dressing: extra virgin olive oil, champagne vinegar, dijon mustard, maple syrup, dried oregano, chopped shallot, salt, pepper
- Step 1 Peel and rinse potatoes.
- Step 2 Bring a medium-large pot of water with handful of kosher salt to a boil. Add potatoes (if water stops boiling, cover pot).
- Step 3 Once boiling again, remove lid and gently slide in eggs
- Step 4 boil eggs 10 minutes then remove to a bowl of ice water.
- Step 5 Continue boiling potatoes until fork tender but not mushy.
- Step 6 Remove to a colander over the sink and drain completely.
- Step 7 Place drained potatoes on a plate in a single layer and allow to cool completely. If not making the salad right away, keep the potatoes and eggs in the fridge until ready to assemble.
- Step 8 While the potatoes and eggs are cooling down, make the dressing by whisking all ingredients in a bowl or adding to a mason jar and shaking it vigorously with the lid screwed on tightly. Add ingredients to taste. I usually make a larger amount and store it in a mason jar in the fridge so it can be used all week on salads, etc. The general rule of thumb for dressings is a 3:1 oil to vinegar ratio.
- Step 9 Cut the potatoes and place in a bowl.
- Step 10 Season with salt and black pepper. Slowly pour in the dressing, tossing gently to coat. Don’t overdress the potatoes or they’ll be soaked. You can always add more dressing later.
- Step 11 Chop the herbs and add them to the bowl. Quarter the eggs and add them too.
- Step 12 Pour in a tad more dressing, if desired, and gently toss.
- Step 13 Serve cold or room temperature. If not eating right away, store in a glass container in the fridge.