July 21, 2021

BOURSIN POTATO SALAD

4 Comments

A hearty potato salad rounds off any meal. Boursin Garlic and Fine Herbs Cheese makes this one a standout!

Boursin Potato Salad
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Well, hello there! Where has the time gone? It’s been too long since my last post. I haven’t done anything exciting this summer, but there seems to be an endless list of things that require my time. Among other things, I was a little too ambitious with starting seedlings during spring. Now a mature crop, the plants require a lot of pampering (but I love them like they’re my babies). I had to find the time to share this potato salad with you though. It’s perfect for backyard grilling, potluck, or just an ordinary Thursday night dinner!

This potato salad is savory, slightly tangy, with just the right amount of herbaceousness. As with many of my recipes, I added my own spin on the classic dish. First and obviously, is the addition of Boursin cheese. It is combined with mayonnaise and sour cream for a luscious and creamy base. Secondly, I add vinegar to the boiling water rather than to the drained potatoes as traditionally done. Infusing the water with vinegar allows the latter to permeate the spuds more evenly. There’s just enough vinegar to add a slight tang without making the potatoes sour. No one likes sour potatoes!


Boursin Potato Salad


What is Boursin cheese?

Boursin cheese derived from Normandy France. This cheese is made from cow’s milk. It is soft, creamy, fluffy, crumbly, and herbaceous. Think soft cream cheese flavored with herbs and spices—but even better! I love it so much that I have already dedicated a few of posts to the divine creation.

Boursin Potato Salad



What’s in this potato salad?
  • Yukon Gold potatoes
  • Boursin Garlic and Fine Herbs Gournay Cheese
  • mayonnaise
  • sour cream
  • mustard
  • vinegar
  • red onion
  • celery
  • dill pickles
  • hard boiled eggs
  • salt
  • black pepper

Recipe highlights:
  • Boil potato in vinegar infused water. Drain.
Potatoes boiling on a pot of water

  • Combine Boursin cheese, mayonnaise, sour cream, mustard, salt and pepper. Whisk until creamy.
A glass bowl with Boursin cheese

A glass bowl with Boursin and mayo spread

  • Add potatoes to a large mixing bowl. Add celery, onion, pickles, and Boursin/mayo mixture. Stir to combine.
Ingredients for potato salad


Ingredients for potato salad in a glass bowl

  • Add chopped eggs, chives, and dill. Stir to combine. Chill before serving.
  • See recipe card below for detailed instructions.
Potato salad being mixed in a glass bowl


What is the best kind of potatoes to use?

I like to use buttery and creamy Yukon Golds for potato salads. Red Bliss, or fingerlings are great too. Russets aren’t the best option for potato salads, but if that’s what you like, go for it! They are starchier than the others and don’t hold their shape as well.

Peeling or leaving the skin off is a personal choice. Both are delicious, but if I had to choose, I would go with peeled. If you’re using fingerlings, I suggest you leave the skin on for ease of prep (unless peeling potatoes puts you in a happy place, hee hee).

Boursin Potato Salad


Should the potatoes cook whole or diced?

Some people like to cook the potatoes whole an unpeeled. It is believed this method prevents the potatoes from becoming watery, which ultimately would result a watery potato salad.

For this recipe, you want the vinegar to penetrate the potatoes as they boil. Cooking them cut up allow for best results. As long as they are well drained, I haven’t had problems with watery potatoes. To be certain, dab them dry with paper towels. By the way, I have this over the sink adjustable strainer and I love it! 


Helpful tips for perfect potato salads:
  • To prevent watery potato salads, drain well. Dab with paper towels 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.

Potato salad is a classic side dish. Although we tend to think of it as a summer dish, it is really perfect any time of the year. Whenever I have pork ribs or bbq chicken (which I make year round) I think potato salad. Since it keeps in the refrigerator for 3-4 days, it’s a great make ahead dish too.

The next time you need a great side dish, think potato salad and think Boursin cheese! 

If you try this recipe, I would love to hear from you! Leave a message in the comment section.


SAVE THIS PIN TO TRY LATER!


BOURSIN POTATO SALAD 

Boursin Potato Salad


INGREDIENTS:

3 pounds Yukon Gold potatoes
6 cups water
2 tablespoons white vinegar
1 3/4 teaspoons salt, divided
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


INSTRUCTIONS:
  1. 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.
  2. Add vinegar. Boil for 10-12 minutes or until potatoes can be easily pierced with a fork. 
  3. Drain well. Allow to cool for 10 minutes. Pat dry with paper towels before adding to other ingredients.
  4.  Combine Boursin, mayonnaise, sour cream, black pepper, 1/4 teaspoon salt, and mustard in a medium bowl.
  5. Transfer potatoes to a large mixing bowl. Add Boursin/mayo mixture, onion, celery, and pickles. Stir until just combined. 
  6. Add eggs, dill, and chives. Gently combine. Reseason to taste. Chill until ready to serve.
Makes 8 servings.



Recipe notes:
  1. To prevent watery potato salads, drain potatoes well. Dab with paper towel before combining with other ingredients.
  2. Add vinegar to boiling water to flavor the potatoes evenly.
  3. To prevent potatoes from becoming mushy, do not over cook.
  4. 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.
  5. 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.
  6. Keep refrigerated for 3 to 4 days.

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4 comments:

  1. I have made potato salad exactly twice and both times failed. So I stopped trying--and now I realize that is so wrong. I've used Boursin in other recipes and love it. Great tip on the vinegar too!

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    Replies
    1. Oh no! I hope you’ll try making potato again, and it doesn’t have to be this recipe. I do hope you use the vinegar trick though! I love Boursin. I could have it and a roll of crackers for dinner :)

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  2. What a great idea! I’ve never thought to put Boursin in a potato salad. Love this.

    ReplyDelete
    Replies
    1. Thank you Mimi! I’m so glad that you love this idea! Boursin does double duty as a binder and as flavoring in potato salad.

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