Boursin Potato Salad
Warm spring weather is an invitation for backyard barbecue dinners. And potato salad is a quintessential for side dish for the occasion. This Boursin Potato Salad is an extension of my love for Boursin cheese. It adds an herbaceous, cheesy, and garlicky creaminess to the potatoes.
As with any potato salad, there is slight acidic tang. This one is a bit unconventional in how that is achieved. Usually the vinegar is added to the potatoes once they are cooked. That doesn’t always create a uniform acidic tang. In this recipe, the vinegar is added to the water—along with the salt—to uniformly flavor the potatoes while boiling. Every chunk has the same amount of tang!
If you’re looking to switch up your potato salad, give this one a try! It has creaminess, cruch, not to mention great flavor. This is a side dish that’s a perfect accompaniment to grilled steak, pork, chicken, or seafood.
The original post can be found at In Good Flavor.
Boursin Potato Salad
- 3 pounds Yukon Gold potatoes
- 6 cups water
- 2 tablespoons white vinegar
- 1 3/4 teaspoons salt, divided
- 13 ounces (2 1/2 packages) Boursin Garlic and Fine Herbs Gournay Cheese* (affiliate link)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 rounded teaspoons yellow mustard
- 1/2 scant teaspoon black pepper
- 2/3 cup chopped red onion
- 2/3 cup chopped celery
- 1/3 cup minced dill pickles
- 5 hard boiled eggs, peeled and rough chopped
- 1 tablespoon chopped chives
- 1 tablespoon chopped dill
- Peel and cut potatoes into 3/4-inch chunks. Place in large pot with 6 cups of cold water. Add 1 1/2 teaspoons salt. Bring to a boil.
- Add vinegar. Boil for 10-12 minutes or until potatoes can be easily pierced with a fork.
- Drain well. Allow to cool for 10 minutes. Pat dry with paper towels before adding to other ingredients.
- Combine Boursin, mayonnaise, sour cream, black pepper, 1/4 teaspoon salt, and mustard in a medium bowl.
- Transfer potatoes to a large mixing bowl. Add Boursin/mayo mixture, onion, celery, and pickles. Stir until just combined.
- Add eggs, dill, and chives. Gently combine. Reseason to taste. Chill until ready to serve.
- Makes 8 servings.
- Boursin cheese comes in different sizes. I usually see find them in 5.2 ounce. You want enough to cheese to get a ballpark of 13 or more ounces.
- To prevent watery potato salads, drain potatoes well. Dab with paper towel before combining with other ingredients.
- Add vinegar to boiling water to flavor the potatoes evenly.
- To prevent potatoes from becoming mushy, do not over cook.
- Make sure to add enough water to the pot to cover the potatoes. If more than 6 cups water is needed, add 1 teaspoon of vinegar for every additional cup of water. This will ensure you get just the right amount of tanginess.
- Optional: if you like a combo of mushy and chunky potato salad, use a potato masher to rough mash 1/3 of the potatoes prior to adding other ingredients.
- If you find the potato to be too thick or heavy, thin out with a splash of milk or cream.
- Keep refrigerated for 3 to 4 days.