Green Garlic and Yukon Gold Potato Salad
It has been entirely too long since I made Potato Salad – and I hadn’t even really realized it had been so long until last night when I was thinking about the baby yukon gold potatoes we received in this weeks Farm Box. The last couple of times I received potatoes in my box, I used them in kind of standard dishes that I normally make – not out of lack of desire to experiment, but out of expediency to get-food-get-done-get-back-to-work-on-house. (The last month has been entirely too hectic.) At any rate, now that things have settled down I’ve had a little more time for experimentation.
The last time I made potato salad had to have been atleast a year before Mr. Man and I tied the knot, because I was working full time that year, and I know it wasn’t after I stopped working there, because we did this massively obnoxious months-long house search that kept me busy for much of that time. Suffice to say it was ages ago, and I hope I never have to wait that long to have it again, because this potato salad is freaking amazing.
I’m pretty picky when it comes to potato salad, and okay, I’ll admit – I rarely if ever like anyone’s potato salad but my own. Too often the potatoes are underdone, or the sauce is too sweet (ew!), or it’s just uninspired. So making it myself is really the only viable solution. I used to use Russet Potatoes for potato salad. Not only did I usually have them on hand, but I liked the way their starchy-texture would combine with the dressing and become a little thicker and creamier, as opposed to how waxy potatoes just tend to kind of float in their dressing. However, I was totally missing out. The yukon gold potatoes I used in this recipe were a perfect mix of the creamy-starchy russets and the firm-hold-their-texture of the waxy potatoes.
The only complaint I have is that it totally didn’t last long enough – or I didn’t make enough. Because while I’d intended it to be served with some grilled steaks tonight for dinner, with some leftover for lunch or something tomorrow – I’m afraid it was half gone before we went to bed last night, and was polished off first thing this morning. (Mr. Man and I both didn’t want couldn’t find anything else to eat). Mr. Man added some Cayenne Pepper to his, which he swears makes it that much better – so for those who like it spicy, feel free to add a dash or two.
- 3 lbs Yukon Gold Potatoes; cleaned and cut in to 1″ chunks
- 4 Hard Boiled Eggs; peeled, whites cut in to 1/2″ chunks, yolks reserved
- 1 large stalk green garlic, thinly sliced (about 1/2 a cup)
- 1 Cup Mayonnaise
- 1/4 Cup Tarragon Brown Mustard or other Brown Mustard
- 1/4 cup Italian Parsley; finely chopped
- 1/8 cup Green Onions
- 1 tbs Rosemary; minced
- 1 tbs Thyme; minced
- 2 cloves garlic; minced
- 1 tbs Butter*(See Note)
- Kosher Salt
- Bacon Bits (optional – if desired)
- Place the potatoes in a large pot and cover with an inch to two inches of liberally salted water
- Bring potatoes to a boil, and then reduce heat to medium-high and cook until potatoes are tender
- Drain potatoes and allow to cool
- Melt the butter in a small saucepan *(see note)
- Add the rosemary, thyme, and garlic and heat until fragrant.
- Immediately remove from heat and set aside to cool
- In a medium sized mixing bowl, crush the egg yolks to form very fine crumbles
- Add 1-2 tbs of the mayonnaise to the egg yolks and mix together to form a paste
- Add remaining mayonnaise and mustard and whisk together to combine
- When potatoes are cooled through, gently toss together with the dressing, egg whites, parsley, green garlic, green onions, and the rosemary-thyme mixture.
- Refrigerate for 2-4 hours or overnight
- When serving, top with finely chopped bacon bits, if desired
*Note: I don’t care for the texture of raw rosemary or thyme, which is why I heated them a little bit in the butter you can skip this step and ingredient if you like.