Boursin Potato Salad
A little Boursin cheese and a few herbs turn regular potato salad into something elegant! Trade in the mayo with this easy recipe for Boursin potato salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 1/2 pounds new potatoes (red or yellow), rinsed
- 1 5.3 ounce package Boursin cheese (any variety, but I like the pepper best!)
- Juice from 1/2 lemon
- 1/2 cup buttermilk
- Coarse salt
- 2 celery stalks, sliced into small pieces
- 2 tablespoons capers
- Chopped fresh parsley for garnish
Instructions
- Cover potatoes with cold water in a large pot. Bring to a boil and simmer until just tender, about 10 minutes. Drain and cool until you are able to handle them.
- While the potatoes are cooling make the dressing. Pop the cheese and lemon juice into a food processor and turn it on. Pour the buttermilk in a slow stream through the feeding tube until it reaches the consistency you like. Taste and add salt as needed (and pepper if you haven’t used the pepper variety of Boursin).
- Cut any larger potatoes in half and place all the potatoes in a large mixing bowl with the celery and the capers. Pour the dressing over the potatoes, and using clean hands, gently mix everything together until it is well-coated.
- Transfer to a serving bowl, garnish with parsley and serve warm or at room temperature.
Notes
- Boursin Cheese: Look for this creamy spreadable cheese in the fancy cheese section of your supermarket. You can use any variety that catches your fancy!
- Capers: These tangy pickled seeds are in the condiments aisle.
- Buttermilk: You can use either full fat or low-fat buttermilk. And use the leftover buttermilk for buttermilk steak or fried buttermilk chicken tenders!
Find it online: https://www.framedcooks.com/boursin-potato-salad/