Looking for a delicious and unique twist on classic potato salad? Look no further than this recipe featuring brown butter mayonnaise! This mouth-watering dish was featured in Issue 10 of ele Magazine, and it’s the perfect addition to any barbecue or picnic. With tender potatoes, crisp celery, and a rich and nutty brown butter mayonnaise dressing, this recipe is sure to impress your friends and family. So grab your apron and get ready to whip up a side dish that’s both comforting and elevated – your taste buds will thank you!
Recipe and Images by Jo O’Keefe for Issue 10 of ele Magazine.
Potatoes: Instead of potatoes, you can use sweet potatoes, yams, or turnips for a lower-carb option. Cauliflower florets or boiled chickpeas can also be substituted for a lighter, grain-free version of the salad.
Olive oil: Avocado oil, canola oil, or grapeseed oil can be used instead of olive oil.
Grain mustard: Dijon mustard or whole grain mustard can be used instead of grain mustard.
Lemon juice: Lime juice or apple cider vinegar can be used instead of lemon juice.
Mayonnaise: Greek yogurt or sour cream can be used instead of store-bought mayonnaise for a healthier option. Vegan mayonnaise or tahini can be used for a dairy-free or vegan option.
Dill: Fresh parsley, tarragon, or cilantro can be used instead of dill for a different flavor profile.
Chives or green spring onions: Scallions or red onions can be used instead of chives or green spring onions for a different flavor profile.
Celery: Finely chopped cucumber or bell peppers can be used instead of celery for a crunchy texture. Radishes or water chestnuts can also be added for extra crunch.
1 kilogram (2.2 lbs) of potatoes, peeled and cut into chunks
2 tablespoons (30ml) of olive oil
Salt and pepper, to taste
20 grams (0.7 oz) of butter
1 tablespoon (15ml) of grain mustard
1 lemon, juiced
50 grams (1.7 oz) of store-bought mayonnaise
1 generous handful of fresh dill, chopped
1 generous handful of fresh chives or green spring onions, chopped
2 stalks of celery, finely chopped
Optional: crisp fried bacon bits, crumbled hard-boiled eggs, or toasted slivered almonds (for additional flavor).
- Place the potatoes in a large saucepan and cover with cold water. Bring to a boil.
- Simmer the potatoes for 5 minutes, then strain and toss with 2 tablespoons (30ml) of olive oil, salt, and pepper.
- Roast the potatoes at 175C (350F) for 15 minutes, or until browned. Set aside.
In a fry pan, melt 20 grams (0.7 oz) of butter over medium heat and cook until nut brown. Remove from heat and stir in 1 tablespoon (15ml) of grain mustard and the juice of 1 lemon.
- Allow the butter mixture to cool slightly and then fold it into 50 grams (1.7 oz) of store-bought mayonnaise.
- Add a generous handful of chopped fresh dill, chives, or green spring onions, and chopped celery leaves. Mix well.
- Fold the potatoes into the mayonnaise mixture and add 2 stalks of finely chopped celery.
Optional: Add crisp fried bacon bits, crumbled hard-boiled eggs, or toasted slivered almonds for additional flavor.
Serve chilled and enjoy!