3/20/13

Zesty Potato Salad

Folks, today is the first day of Spring. Do a dance, and then make this fresh and easy potato salad which is the dish I've made for my Spring Equinox Fire Ceremony + Potluck tonight. After all, we are heading into the two quintessential seasons of outdoor parties and tag-along salads be it potato, tuna, egg, three bean or pasta.

This one is especially great because it offers a nice alternative to those mayo-based varieties, the fresh lemon juice and garlic pack a ton of flavor, and it can be made ahead of time and served warm, cold or room temperature!






Ingredients (yields 8-12 servings)
  • 5 lbs. white potatoes (about 12 medium potatoes), cleaned and cubed
  • 3 tablespoons of fresh parsley, chopped
  • 1/4 of a red onion, minced
  • 2 tablespoons of fresh garlic (3 large cloves), minced
  • 3 tablespoons red wine vinegar
  • 4 tablespoons extra virgin olive oil
  • The juice of two lemons
  • salt and pepper to taste
  • parsley sprigs or green onion or chives to garnish
Boil potatoes for 10-15 minutes until fork is easily inserted. Drain, and let cool in strainer for 10 minutes. Meanwhile, in a large bowl whisk together olive oil, lemon juice, vinegar, parsley, onion, garlic, and salt and pepper. (You are basically making a vinaigrette.) I taste the concoction and add more olive oil if it is too strong, or more lemon juice if too bland. Then fold in cooled potatoes. Garnish with parsley sprigs, chopped green onion or chives, if desired.

It really couldn't be easier! And if you happened to boil your potatoes a few minutes too long as I did, no worries. The smudgy potato parts that break off when tossing will add a bit of creaminess!

















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