Ultimate Creamy Potato Salad

  • Yield : 6 servings
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
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  • Nonstick nonflammable cooking spray
  • 3 pounds small new potatoes
  • 1/2 cup mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Fresh basil or dill, for garnish


Step 1

Spray a grill basket with nonstick nonflammable cooking spray. Preheat the grill to medium-high heat.

Step 2

Place the potatoes in the grill basket and grill until the potatoes are tender, turning once, about 10 minutes. Remove the potatoes from the grill and cool.

Step 3

In a large bowl, combine the mayonnaise, parsley, basil, mustard, lemon juice, olive oil, salt and pepper.

Step 4

Stir the creamy mixture into the potatoes, stirring until the potatoes are well coated. Serve at room temperature or chilled. Garnish with fresh basil or dill, if desired.

Step 5

Cook's Note: During the show, Jamie used roasted potatoes instead of grilling them for the salad. Here's the recipe if you choose to do the same: In a large bowl, combine the potatoes, 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange the potatoes, in a single layer, on a baking sheet. Bake at 350 degrees F until the potatoes are tender and lightly browned, stirring occasionally, about 35 minutes. Remove from the oven and cool.

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