Creamy Potato Salad With Lemon And Fresh Herbs Food

POTATO SALAD WITH FRESH HERBS AND LEMON

Steps:

• Whisk oil, lemon juice and lemon peel in small bowl to blend.
• Season dressing with salt and pepper.
• Place 1/2 cup dressing in large bowl.
• Mix in bell pepper, onion, cilantro, basil and mint.
• Cook potatoes in large pot of boiling, salted water until tender, about 25 minutes.
• Drain; cool 15 minutes.
• Cut potatoes into 1/2-inch cubes.
• Add potatoes to large bowl with dressing and toss to blend.
• Let stand 10 minutes.
• Season to taste with salt and pepper, adding more dressing, if desired.
• Serve at room temperature.

POTATO SALAD WITH FRESH HERBS AND LEMON

Steps:

• Whisk oil, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Place 1/2 cup dressing in large bowl. Mix in green pepper, onion, cilantro, basil and mint.
• Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes. Add potatoes to bowl with dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper, adding more dressing, if desired. Serve at room temperature.

CREAMY POTATO SALAD WITH LEMON AND FRESH HERBS

Steps:

• Bring potatoes to boil in a large pot of water. Reduce heat to medium low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
• Cut potatoes into 3/4" pieces.
• Place one layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt and pepper.
• Add all remaining ingredients; toss.
• Season with salt and pepper.
• Cover and chill.

CREAMY POTATO SALAD WITH HERBS

Steps:

• Place the potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat and cook for 15-20 minutes or until tender. Drain and set aside for 15 minutes to cool slightly. Cut into halves or quarters.
• Use a fork to whisk together the sour cream, mayonnaise, dill, parsley, garlic, mint, mustard and lemon juice in a large bowl until well combined. Taste and season with salt and pepper.
• Place the potatoes and green shallot in a large serving bowl. Spoon dressing over the potato mixture and gently toss until potatoes are well coated in dressing. Serve immediately.
• Notes.
• You can prepare this recipe to the end of step 2 up to 1 day ahead. Place in separate bowls, cover with plastic wrap and store in the fridge. Continue from step 3, 1 hour before serving the main.