Who doesn't love a side of potato salad to add to your summertime cookouts? This recipe reinvents the old standby favorite with a twist of texture and freshness that you'll truly enjoy! Consider making it the night before to let all the flavors soak in, and free up some time during the morning of your gathering to do something else like, relax.
Ingredients:
2 lb. small red potatoes halved or quartered
1 1/2 tsp. kosher salt4 oz. snap peas, trimmed
3 stalks celery, chopped
1/2 cup celery leaves
1/2 c. mayonnaise
1/2 c. fresh parsley, plus chopped parsley for topping
1/4 c. buttermilk
1/4 c. chopped fresh chives, plus more for topping
2 tbsp. fresh lemon juice
2 tbsp. chopped fresh tarragon
2 medium shallots, roughly chopped
1 small ripe avocado
Black pepper, to taste
Directions:
Put the potatoes in a large pot and add enough water to cover by 1 inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 10 minutes. Remove the potatoes and place them in a large bowl.
Add the snap peas to the boiling water and cook until just crisp-tender, about 1 minute. Drain, then thinly slice on an angle. Add to the bowl with the potatoes; add the chopped celery.
Dressing: Combine the mayonnaise, parsley, buttermilk, chives, lemon juice, tarragon, shallots, avocado, celery leaves and 1 teaspoon salt in a blender and blend until smooth.
Once the potatoes have cooled slightly, pour the dressing over the vegetables, season with the remaining 1⁄2 teaspoon salt and a few grinds of pepper, toss well. Cover and refrigerate until chilled, at least 1 hour or overnight. Toss the potato salad again and top with more parsley and chives before serving.
If you have a favorite that you like to add to your summer bbq spread, Please share it with us!
