Lemon and Herb Red Potato Salad

[elleng]

WHY THIS RECIPE WORKS

Our bright Lemon and Herb Red Potato Salad is a lighter alternative to traditional mayonnaise-based potato salads. To achieve firm-yet-creamy red potatoes that are able to stand up to the herb dressing without crumbling, we add vinegar to the cooking water to inhibit the dissolving of pectin—the glue that holds the cells in vegetables together—and to ensure that our potato pieces hold their shape. A combination of briny capers and tart lemon juice complements the earthiness of the potatoes, while verdant herbs like tarragon, parsley, and chives give this salad a fresh character.

https://www.americastestkitchen.com/recipes/8296-lemon-and-herb-red-potato-salad?

[Marthe48]

1. I prefer red potatoes for salad

They are starchier than most white potatoes. If I'm in a hurry, I microwave potatoes for sald, cool, peel and cut. If I have time, I peel, cut fine and cook in water, trying to avoid boiling. My mother-in-law said cutting the potatoes small makes the salad taste better. After the potatoes are cool, I add the other ingredients. I use eggs, onions, mayo, sour cream, dry mustard, salt, pepper, vinegar and a pinch of sugar. I like it dilled, but don't add dill often.

My daughter gave me some roasted red potato salad with bleu cheese in the dressing. OMG! I haven't found the recipe, or I'd make it!