Ingredients
- 2 lb. red potatoes, quartered
- 1 cup lightly packed fresh parsley
- 1 cup lightly packed fresh basil
- ¼ cup lightly packed fresh dill
- ¼ cup lightly packed fresh chives
- 1 cup mayonnaise
- ¼ cup fresh lemon juice
- 2 Tbsp. Dijon mustard
- 3 tsp. kosher salt, divided
- 1 tsp. freshly cracked black pepper
- 1 tsp. rice vinegar
- 4 hard-boiled eggs, chopped
- 1 cup finely chopped celery
- ¼ cup finely chopped red onion
- Crispy fried shallots
Directions
1. Fill a small pot about three-fourths full of water; bring to boiling. Add potatoes. Boil gently about 10 minutes or until fork-tender but not falling apart; drain. Place potatoes in a large bowl; let cool.
2. For dressing, combine parsley, basil, dill, and chives in a food processor; pulse until minced. Add mayonnaise, lemon juice, mustard, 1 tsp. salt, the pepper, and rice vinegar; process until smooth.
3. Add dressing to cooled potatoes; gently fold until evenly coated. Add hard-boiled eggs, celery, red onion, and remaining 2 tsp. salt; fold to combine. Refrigerate at least 2 hours or until chilled.
4. Before serving, top with crispy fried shallots and additional chopped fresh herbs and freshly cracked pepper.
Adapted from the summer 2026 issue of Magnoliass Journal.
