Recipe~Creamy Potato Salad with Fresh Herbs
There’s something very satisfying going out to the garden, picking herbs, and creating something wonderful in the kitchen. Tonight, I made this flavorful, creamy potato salad with herbs from my wonderfully aromatic, and prolific herb garden on the deck.
~Creamy Potato Salad with Fresh Herbs~
1 small bag (about 13, petite sized) Yukon gold potatoes
3-4 slices cooked bacon, chopped (reserve 1 teaspoon for garnish)
3 hard-boiled eggs, roughly chopped
1/3 cup mayonnaise
3 rounded tablespoons sour cream or sour lean
2 tablespoons fresh, garlic chives, chopped
2 teaspoons fresh thyme, finely minced
6 large basil leaves, julienned (reserve one leaf, julienned for garnish)
1/4 teaspoon salt
Pepper to taste
Boil potatoes, skin on, until fork tender; drain and cool until they are warm to the touch. Cut into quarters. Bake or fry 3 bacon slices, and pat between two pieces of paper towels to remove excess fat.In a small glass mixing bowl or measuring cup, combine mayonnaise and sour cream.
~In a medium mixing bowl~
Add in order:
Boiled, quartered potatoes
Mayonnaise and sour cream mixture
Prepare fresh herbs: garlic chives, basil & thyme
Top with prepared herbs. Gently mix together all the ingredients, and add salt and pepper to taste. Garnish with bacon and julienned basil. Let stand for 20 minutes for flavors to incorporate, or cover and refrigerate until ready to serve. Enjoy!