Boursin Potato Salad

A Boursin Potato Salad rounds off any meal. It has a delicious blend of creamy potato, eggs, and Boursin Garlic and Fine Herbs Cheese. This easy and tasty side dish is ideal for the summer menu, but you will want to enjoy it year-round!

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, and slightly tangy, with just the right amount of herbaceousness. As with many of my recipes, I added my spin on the classic dish. First and obvious 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 it’s 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!

What’s in Boursin cheese?

Boursin cheese is 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 posts to the divine creation.

• Garlic Herbs Boursin Biscuits
• Popovers with Garlic Herbs Cheese
• Chicken Salad Sandwich with Garlic and Herbs Cheese

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.

• Combine Boursin cheese, mayonnaise, sour cream, mustard, salt and pepper. Whisk until creamy.
• Add potatoes to a large mixing bowl.

• Add celery, onion, pickles, and Boursin/mayo mixture. Stir to combine.
• Add chopped eggs, chives, and dill. Stir to combine. Chill before serving.
• See the recipe card below for detailed instructions.

View the how-to video or save for later with this Pinterest Pin.

What is the best kind of potato 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 either.

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).

Should the potatoes be cooked whole or diced?

Some people like to cook the potatoes whole and unpeeled. This method is believed to prevent the potatoes from becoming watery because they soak in less water than peeled potatoes.

For this recipe, you want the vinegar to penetrate the potatoes as they boil. Cooking them cut up produces the 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 overcook.
• Make sure to add enough water to the pot to cover the potatoes. If more than 6 cups of 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 of potato salad. Since it is kept 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.  

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• A colander for draining boiled potatoes. I have this stainless steel expandable over the sink colander. It’s one of my favorite kitchen tools.
• This 5-quart stainless steel pot is great for boiling the potatoes in. I love that it has to measure line markings.
• A large spatula for mixing the potato salad. This one is silicone and is 14 inches long. It’s heat resistant up to 600°F and is BPA-free.

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Boursin Potato Salad

Author: Thao | In Good Flavor Cooking Method:Boiling, Mixing Cuisine:American Courses:Sides Recipe Keys: V Vegetarian

Difficulty:BeginnerPrep time: 25 minutesCook time: 12 minutesTotal time: 37 minutesServings:8 Servings

Description

A Boursin Potato Salad rounds off any meal. It has a delicious blend of creamy potato, eggs, and Boursin Garlic and Fine Herbs Cheese. This easy and tasty side dish is ideal for the summer menu, but you will want to enjoy it year-round!

Ingredients

• 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 roughly chopped
• 1 tablespoon chopped chives
• 1 tablespoon chopped dill

Instructions

1. Peel and cut potatoes into 3/4-inch chunks. Place in a 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.
7. Makes 8 servings.

Notes:

• Boursin cheese comes in different sizes. I usually find them in 5.2 ounces. You want enough cheese to get a ballpark of 13 or more ounces.
• To prevent watery potato salads, drain the potatoes well and dab them with a paper towel before combining them with the other ingredients.
• Add vinegar to boiling water to flavor the potatoes evenly.
• To prevent potatoes from becoming mushy, do not overcook.
• Make sure to add enough water to the pot to cover the potatoes. If more than 6 cups of water are 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 mushy and chunky potato salad, rough-mash 1/3 of the potatoes with a potato masher before adding the other ingredients.
• If the potato salad is too thick or heavy, thin it out with a splash of milk or cream.
• Keep refrigerated for 3 to 4 days.

Keywords:Boursin Cheese, Garlic and Fine Herbs Cheese, Potato Salad

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