Summer Potato Salad

This twist on the traditional dish is light, flavor-packed, and aesthetically pleasing—take it to a backyard BBQ or an evening soirée.

By Marissa Lippert

Perfect for a barbeque, picnic, beach day, or weeknight dinner, this potato salad is a great way to use aromatic rosemary in the summer months. The addition of frizzled rosemary adds depth and intrigue to a favorite side dish. Whether you make this for an active gathering or a relaxed night in, the tart buttermilk dressing will punch up this seasonal classic in a way that’s sure to be requested again and again.

Ingredients for Potatoes:

  • 2 ½ pounds baby red and/or yellow potatoes
  • 3 scallions or spring onions, green portion, thinly sliced on a long diagonal
  • 1 tablespoon capers, roughly chopped
  • 5 rosemary sprigs
  • Neutral oil (like sunflower or non-GMO canola) for frying
  • Kosher salt
  • Flaky sea salt to finish

Ingredients for Dressing:

  • ⅓ cup buttermilk
  • Zest and juice of 1 lime
  • 2 teaspoons champagne or white wine vinegar
  • 1 ½ teaspoons Dijon mustard
  • ½ teaspoon honey
  • ⅓ cup scallion or spring onion, thinly sliced
  • 1 garlic clove, chopped
  • 1 teaspoon capers with juice
  • ¾ cup grapeseed oil
  • Kosher salt and pepper to taste

Preparation

Prep Time:

20 minutes

Cook Time:

15 – 20 minutes

Serves:

6 to 8

Keeps for:

Up to 1 week, refrigerated

Prepare the Potato Salad

Step 1:

Boil potatoes in thoroughly salted water until tender, about 15-20 minutes. Rinse and cool. Once cool, cut potatoes in half.

Step 2:

Toss potatoes with the additional tablespoon of chopped capers, sliced scallions, and about ½ the dressing (you’ll have extra for another use or more potato salad). Refrigerate for at least 2 hours before serving so salad is nice and chilled and absorbs the rich flavor of the dressing.

Step 3:

When ready to serve, heat about a ½ inch of neutral oil in a small shallow skillet or frying pan. Gently fry rosemary springs until vibrant green, about 30-40 seconds, over medium heat. If the heat is too high, sprigs will turn brown very quickly. Remove the sprigs from the oil with tongs and set them on a paper towel to absorb excess oil. Sprinkle lightly with kosher salt. Garnish salad with frizzled rosemary leaves that should fall right off the sprigs. Finish with flaky sea salt like Maldon.

Create the Zesty Dressing

Step 1:

To create the dressing, use an immersion hand blender or regular blender to combine buttermilk, lime zest and juice, Dijon mustard, honey, ⅓ cup scallion, garlic, and 1 teaspoon capers with juice. Slowly stream in grapeseed oil while blending. Season with salt and pepper.

What You'll Need

(4 Recommended)

What You'll Need

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More Tips from Chef Marissa Lippert

What was the inspiration behind this recipe?

I wanted a fun, vibrant side dish to complement any barbecue, picnic, or beach gathering. This twist on the traditional potato salad is light, flavor-packed, and aesthetically pleasing, so it can easily go from being a daytime dish to an evening offering.

What does frizzled mean?

Frizzled is simply a fancy way of saying fried. Herbs take on a unique texture when very lightly fried in oil. This method brings out their natural aromatics and offers a dynamic, crispy texture to dishes.

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