My family is one of those “make it from scratch or don’t make it all” kind of families. And though I secretly longed for a tub of store-bought potato salad from the deli counter as a child… it never happened. Then, I grew up, realized I could make my own decisions and along-side purchasing a lifetime supply of instant potatoes, I bought myself a huge tub of potato salad and turns out… mom was right… hers was better than the store bought tub I’d always dreamed of.
So, the tradition lives on in this modified Potato Salad, perfect for the warm weekends (or weekdays, currently all the same) this season. Herbs De Provence and a sprinkling of lavender make a statement in this humble classic of summer. With a twist of Dijon mustard and a kick of Greek yogurt, it’s sure to make a statement at your next barbeque.
Bonus? It’s still just as easy to make. This is a modified recipe found from An Edible Mosaic.
Creamy Dijon Potato Salad w/ Herbs De Provence And Lavender
- 1½ lbs (680 g) yellow potatoes, scrubbed and cubed
- 1 small sweet white onion, peeled and grated
- 4 tbs Greek yogurt (or mayo, I use yogurt for a healthy alternative)
- 1½ tbs Dijon mustard
- 1 tbs white wine vinegar (or apple cider vinegar)
- 1 tbs olive oil
- 1 1/2 tsp Herbes de Provence
- 1 tsp culinary lavender (I used Provence from Araceli Farms)
- ½ teaspoon salt
- ¼ tsp ground black pepper
- ½ cup chopped fresh parsley
- Put the cubed potato into a medium pot and cover with cold water by 2 inches. Bring to a boil, and then turn the heat down and cook until the potatoes are fork-tender, about 5 to 8 minutes, being careful not to overcook. Drain and cool.
- Stir together the grated onion, Greek yogurt, Dijon, vinegar, oil, Herbs de Provence, lavender, salt, and black pepper in a large bowl, and then stir in the potato and parsley.
- Serve chilled.