- Green Onions
- Dijon Mustard
- Fresh Basil
- Virgin Olive Oil
We can get started you’re getting some potatoes and I’ll talk about this in just a minute lemon, green onions or scallions some celery Dijon mustard some light Mayo, garlic, some fresh basil, extra virgin olive oil, salt and pepper now for the potatoes.I just use some Yukon Gold potatoes they have a really big thin thin skin scrub them clean them chop them up and big nice chunky chunky pieces and I boiled them in some salted boiling water that they’re already cooked and ready to go and they’re been drained and they’re sitting here ready to be eaten so, let’s get going with the dressing the dressing is super simple very easy but very delicious now. I am NOT one for a really sort of heavy Mayo dressing on kind of anything.I like a nice creamy dressing but I like a good balance I think a cup and a half of Mayo and now would be atrocious and it’s not something that. I would do it’s just not my style but this is a really nice cream even a grant full of flavor with just a little bit of light Mayo.
I’m stuffing my basil in there.I probably should have gone my big food processor but hey you live and you learn chop it garlic you just want to
really do a rough chop because the little food processor is going to do all the work and now.I’m going to zest and juice as big fat juicy lemon. you got the juice put in your zest all the essential oils of the lemon is in the zest so that’s. why I use the zest as much as. I possibly can because the juice is great flavor it’s nice and tangy but the zest is where it’s at so now to this.I’m going to add in just a couple tablespoons of extra virgin
olive oil. you want to use a really good stuff for this and then just season it with some salt pepper and then we’re going to just blend this until it’s nice and if,I can get that on adding my chopped scallions and celery to my potatoes.I see then the potatoes with just a little salt and pepper now they were boiled and some salted boiling water like.
I always said you want to make sure you always season anytime you’re boiling potatoes or pasta it should be nice and salty get all your dressing out
you want to just stir everything together but you want to do it gently because you don’t want to break out the potatoes. you’re not making like mayo mashed potatoes here. you’re making potato salad so, just patiently mix everything together and if your potatoes are still slightly warm as soon as
the dressing hits them you immediately can smell the garlic and the basil and the lemon is just it’s fabulous and this is really kind of like a classic American potato salad but of course.I got to put my time spin on it and I think it takes that overwhelming heavy Mayo sort of flavor that.I think potato salad can have and just elevates it to a new more modern level and I think that once you try it this way there really is no going back because why would you want something so boring.
I’m gonna give this a quick taste however. I will say that I’m gonna pop this in the fridge for a couple hours because as it sits it kind of gets to
know the like the flavors get to know each other and really seep into those potatoes and that is really. when it’s outstanding but now. we’re going to just give this a taste for seasoning. which I think it might need a little extra salt but the flavor is fantastic but it does need more salt but as always some peppers always up to taste so if you don’t like a lot of salt and don’t put on something it’s as simple.