Every Table Needs A Messy Herby Potato Salad

The following recipe for A Messy Herby Potato Salad is from “Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table” by Jeremy Salamon. It’s available for purchase on Amazon.

It’s no secret potatoes are versatile. There’s a multitude of ways to have potatoes — fries, chips, baked potatoes, hashbrowns, mashed potatoes, and the list goes on. Potatoes can elevate any dish. It’s criminal to call it a side dish when it can be argued that potatoes are the main character. An underrated potato form is the potato salad. The rich flavors perfectly complement the comforting texture and it’s super easy to make. There’s also no right way to make a potato salad. Sneak in veggies like crunchy celery and onions or go very savory by adding bacon bits. The possibilities are endless here. James Beard Nominated Chef Jeremy Salamon understands the need for a good potato salad to complement your meals. In his cookbook, Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table, one of the 100 Hungarian and Jewish recipes featured is the Messy Herby Potato Salad.

A Messy Herby Potato Salad

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesTotal time: 40 minutesServings:4 servings

Ingredients

• 2 pounds multicolor marble potatoes or any small waxy potatoes
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 1/4 cup canola oil
• 1/2 cup chopped fresh parsley leaves, plus more to garnish
• 1/2 cup chopped fresh dill, plus more to garnish
• 1/2 cup chopped fresh mint leaves, plus more to garnish
• 4 anchovy fillets
• 3 tbsp fresh lemon juice
• 1/4 cup minced fresh chives

Instructions

1. Arrange the potatoes in a medium saucepan and cover with water. Aggressively season the water with a few big pinches of salt. Set over high heat, bring to a boil, and cook for about 20 minutes, until the potatoes are fork-tender. Drain and cool.
2. While the potatoes are cooking, make the dressing. Combine the olive oil, canola oil, parsley, dill, mint, and anchovies in a blender or food processor. Blend for about 1 minute, until the oil turns emerald green. (Alternatively, you can finely chop the herbs and anchovy and fold into the oil.)
3. When the potatoes are still warm but cool enough to handle, slice them in half and transfer to a large bowl. Toss the potatoes with the dressing and lemon juice. Taste for seasoning and adjust if needed. Garnish with the minced chives and remaining herbs before serving.

Keywords:Dinner, Jewish, Potato, Salads

From the book SECOND GENERATION by Jeremy Salamon. Copyright 2024 by Jeremy Salamon. Reprinted by permission of HarperCollins Publishers.

• Dinner
• Jewish
• Potato
• Salads