My mom makes a delicious classic potato salad that we usually enjoy once a year at a family summer BBQ. It’s loaded with potatoes, chopped eggs, onions, peppers, and more. Less enjoyable is the GOOD hour of kitchen grunt work to peel the potatoes, and chop everything up (while undoubtably sweating away in 30+ degree heat), which must be why we so rarely make it. This simple potato salad with fresh thyme is my summer BBQ go-to when I’m in the mood for a hearty, filling side that takes minimal effort. Lighter that your classic potato and egg version, fresh thyme is the star ingredient here, transforming this dish into serve-worthy side.
Another of my FAV easy sides for summer (or year round) entertaining—this sautéed sweet corn dish.
Simple Potato Salad with Fresh Thyme
- 3 lbs small ruby skinned potatoes sliced in half -- or quartered if you prefer a smaller bite
- 2 shallots finely chopped
- 2 green onions washed, ends snipped, and finely chopped
- 2 tbsp fresh thyme washed, de-stemmed, and finely chopped
- 2 tbsp olive oil
- 1/4 cup mayo
- 1/2 tsp red wine vinegar
- 1 tsp djon mustard
- Salt and pepper to taste don't skimp
- In a mason jar, combine oil, mayo, vinegar, dijon, salt and pepper. Shake until smooth and creamy. Set aside.
- In stovetop steamer, steam potatoes (washed and diced) until tender (15-20 minutes - depending on the size of your potatoes).
- While the potatoes are steaming, sauté finely chopped shallots over medium heat until tender (5 minutes) and chop the green onions and thyme. Set aside.
- Toss cooked potatoes into a large salad bowl and let cool.
- Toss potatoes with shallots, onions, thyme and dressing until well coated. Add salt and pepper to taste. Enjoy with your fav burger or grilled salmon...:)