Are all your Memorial Day weekend plans set yet? We’re still working out the details on parts of our long weekend. The extended time to relax and enjoy the company of friends is going to be very welcome over the holiday weekend. It’s been a hectic Spring and way too long since we were able to freely interact with groups of friends. We are very much looking forward to this kick-off to Summer!

Whether you are hosting or attending an event, this is the time to figure out the food. When posting recipes in the week leading up to Memorial Day, I usually share drinks, appetizers or side dishes. For most people, those are the items they change up from year to year. The protein pretty much stays consistent: burgers, dogs, brats, and/or chicken. Today’s post falls into the side dish category. It’s a mayo-less potato salad, full of garlic and a mix of herbs, all contributing to its great taste!

Garlic & Herb Potato Salad

Garlic & Herb Potato Salad (adapted from realsimple.com) Total Time Required: 45 minutes, Prep Time: 20 minutes, Makes: 8 servings

Ingredients:

• 3 pounds multicolored baby potatoes, scrubbed
• 6 medium scallions
• 2/3 cup olive oil
• 8 large cloves garlic, very thinly sliced (about 1/3 cup)
• 2-3/4 teaspoons kosher salt, divided, plus more for potato boiling water
• 1/4 cup white wine vinegar
• 2 tablespoons whole-grain mustard
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup packed fresh flat-leaf parsley leaves, chopped
• 1/2 cup packed fresh basil leaves, chopped

Directions:

Place the potatoes in a large pot and cover them with water. Season the water generously with salt. Bring the water to a boil over medium-high heat. Reduce the heat to medium and cook until the potatoes are tender when pierced with a fork, about 16 to 18 minutes. Drain the potatoes and rinse them under cold running water. Let them cool for 5 minutes, then cut the potatoes in half crosswise, or quarter them if they are large.

Cook, cool, and slice the potatoes.

Meanwhile, finely chop the white and light green parts of the scallions. Thinly slice the dark green parts, keeping the two parts separate.

Prep the scallions and garlic.

In a small skillet, cook the garlic in the oil over medium-low heat, stirring often, until the garlic is golden, about 6 to 8 minutes. Transfer the garlic to a towel-lined plate with a slotted spoon and season the garlic with 1/4 teaspoon salt.

Cook the garlic in the oil.

Add the chopped white and light green parts of the scallions to the oil in the skillet. Cook them over medium heat, stirring often, until the scallions are softened, about 1 minute.

Cook the lighter parts of the scallions in the oil.

Remove the skillet from the heat. Transfer the scallion-oil mixture to a large bowl. Let it cool for about 10 minutes.

Transfer the scallion-oil mixture to a large bowl.

To the scallion-oil mixture in the large bowl add the vinegar, mustard, pepper, and remaining 2½ teaspoons salt, whisking until the dressing has thickened and is well-combined.

Add the vinegar, mustard, pepper, and salt to the bowl.

Add the potatoes, parsley, basil, and sliced dark green parts of the scallions to the bowl.

Add the potatoes, herbs, and greens of the scallions to the bowl.

Gently fold it all together to combine. Top the potato salad with the crispy garlic chips before serving. Serve at room temperature.

Serve the potato salad with the fried garlic slices on top.

We’re ready for the kick-off to Summer this weekend!  ~Linda

Garlic & Herb Potato Salad (adapted from realsimple.com) Total Time Required: 45 minutes, Prep Time: 20 minutes, Makes: 8 servings

Ingredients:

• 3 pounds multicolored baby potatoes, scrubbed
• 6 medium scallions
• 2/3 cup olive oil
• 8 large cloves garlic, very thinly sliced (about ⅓ cup)
• 2-3/4 teaspoons kosher salt, divided, plus more for potato boiling water
• 1/4 cup white wine vinegar
• 2 tablespoons whole-grain mustard
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup packed fresh flat-leaf parsley leaves, chopped
• 1/2 cup packed fresh basil leaves, chopped

Directions:

Place the potatoes in a large pot and cover them with water. Season the water generously with salt. Bring the water to a boil over medium-high heat. Reduce the heat to medium and cook until the potatoes are tender when pierced with a fork, about 16 to 18 minutes. Drain the potatoes and rinse them under cold running water. Let them cool for 5 minutes, then cut the potatoes in half crosswise, or quarter them if they are large.

Meanwhile, finely chop the white and light green parts of the scallions. Thinly slice the dark green parts, keeping the two parts separate. In a small skillet, cook the garlic in the oil over medium-low heat, stirring often, until the garlic is golden, about 6 to 8 minutes. Transfer the garlic to a towel-lined plate with a slotted spoon and season the garlic with 1/4 teaspoon salt. Add the chopped white and light green parts of the scallions to the oil in the skillet. Cook them over medium heat, stirring often, until the scallions are softened, about 1 minute. Remove the skillet from the heat. Transfer the scallion-oil mixture to a large bowl. Let it cool for about 10 minutes.

To the scallion-oil mixture in the large bowl add the vinegar, mustard, pepper, and remaining 2½ teaspoons salt, whisking until the dressing has thickened and is well-combined. Add the potatoes, parsley, basil, and sliced dark green parts of the scallions to the bowl. Gently fold it all together to combine. Top the potato salad with the crispy garlic chips before serving. Serve at room temperature.