Lemon Herb Potato Salad

By KeyIngredient

Ingredients

• Dressing
• 1 tsp (5 mL) finely grated
• lemon zest
• 1 ⁄4 cup (50 mL) freshly squeezed
• lemon juice
• 2 tsp (10 mL) Dijon mustard
• 1 tsp (5 mL) sugar
• 1 ⁄2 tsp (2 mL) salt
• 1 ⁄4 tsp (1 mL) freshly ground pepper
• 1 ⁄3 cup (75 mL) olive oil
• Salad
• 4 lbs (2 kg) mini- or baby
• new potatoes, cut in half or quarters
• 1 cup (250 mL) sour cream
• 1 ⁄4 cup (50 mL) chopped fresh
• chives
• 1 tbsp (15 L) chopped fresh tarragon
• 2 tsp (10 mL) chopped fresh thyme
• Salt and freshly ground pepper

Preparation

Step 1

1. To make dressing, whisk together lemon zest, lemon juice, Dijon, sugar, salt and pepper. Gradually whisk in olive oil until blended; set aside.

2. For salad, place potatoes in a large pot and cover with cold salted water. Bring to a boil over medium-high heat. Reduce heat and boil gently for about 10 minutes or until tender. Drain and place in a large bowl. Toss with the dressing and let cool. Cover and refrigerate for at least 4 hours or for up to 2 days.

3. To serve, let salad stand at room temperature for about 15 minutes. Add sour cream, chives, tarragon and thyme and toss to coat. Season to taste with salt and pepper.


Serves 8 to 12