Fresh Herb Potato Salad (Thug Kitchen)
Years ago, I discovered a no-mayo potato salad from a couple of people who branded their food blog “Thug Kitchen”. The recipe was good – no, great, actually – but their style and tone was so much fun.
The potato salad was so delicious I wanted to make it all the time. Often on the way home from work, I needed to check the ingredients to see if I needed to pick anything up from the store. I could google “f*¢k!ng potato salad” and get it because at first, I couldn’t remember the name of their blog. After a while, Google decided to ignore curse words, so I had to remember them.
This potato salad has simple ingredients and easy assembly. Perfect for your next picnic.
I shared the recipe, I brought it to every picnic and cookout, and I read about them. Turns out they’re a couple of white people in California, and they’re Vegans. Which is funny because here is the [expletive deleted] description of their potato salad:
You can’t have a legit BBQ without a badass potato salad. But don’t be a d!¢k and buy that nasty sh!t at the store. Make this instead; it is cheap as f*¢k and super easy. You can even leave it in the sun for a minute and it won’t get all gross like that potatomayo nonsense they try to pass off as a salad. People don’t deserve that basic, bland sh!t.
badmanners.com
It was normal, everyday language that made me smile, even if I can’t relate to anything else. I couldn’t find their site for a little while. As it turns out, they rebranded from Thug Kitchen to “Bad Manners”. They have a few recipe books, if you’re into that Vegan thing; I’m sure you’ll like it. The potato salad recipe language remains the same, which is nice.
Just boil the potatoes while you cut up your onions, carrots and garlic. Combine your dressing while the potatoes cool, and then mix!
Here is the recipe without trucker mouth:
Fresh Herb Potato Salad (Thug Kitchen)
Ingredients
- 1.5 lbs small red potatoes
- 1 t Dijon mustard
- 3 T white wine vinegar
- 2 T lemon juice
- ¼ c olive oil
- 2 garlic cloves
- ¼ c chives or green onion
- ¼ c fresh dill
- salt
- pepper
Instructions
- Cut potatoes into bite size pieces and boil in salted water for 10 – 15 minutes or until tender.
- Dice the garlic and mix with mustard, vinegar, lemon juice and oil.
- Drain the potatoes and toss with dressing in a large bowl. Add carrots, fresh herbs and salt and pepper to taste.
- Chill in the refrigerator for 30 minutes. If the potatoes look dry before serving, toss with a little more vinegar and olive oil.
Notes
