Fresh herb & lemon potato salad
What makes a perfect potato salad? In my mind the perfect potato salad is the one that I grew up with, the one my mom makes. It has fresh peas, dill, pickles, hardboiled eggs, mustard, a little pickle juice, mayo and a bunch of other things that are currently not on my “can eat” list. Under normal circumstances, I’m sure that I could live without potato salad for a couple of weeks, I certainly have gone without a lot of other things over the last 8 days. However, when everyone else is out at bbq’s having yummy potato salads, I ended up feeling like I need to be part of the potato salad eating crew. So I have had to suck it up and try something new.
The search for the right mayo-less potato salad was not without peril. There are millions of recipes out there, but none of them really seemed to speak to me. Either they were too complex, calling for grilling the potatoes and veggies, or they seemed to call for ingredients that I didn’t have kicking around the house. For me that is one of the beauties of my usual recipe, I can virtually always pull it together. I decided it was time to take note of what I really like about the original salad and find one with similar elements. I was looking for was something that was simple in both its production and in its ingredient list. I wanted a salad that highlighted the flavours of fresh herbs and the bright acidity that pickle juice brings to my moms salad. This fresh herb and lemon was just what I wanted. The fresh herbs and lemon provide bold flavours and the thinly sliced potatoes steam up in a snap. Truth be told, may0-less potato salads really aren’t that bad, they might even be all around delicious.
Fresh Herb & Lemon Potato Salad
Adapted from Fine Cooking
1-3/4 lb. baby red potatoes, sliced 1/4 inch thick
1 large clove garlic, finely chopped
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1 cup lightly packed fresh flat-leaf parsley
1/2 cup lightly packed fresh basil
1/2 cup thinly sliced chives
6 Tbs extra-virgin olive oil
1 tsp sea salt
1/2 tsp freshly ground black pepper
Fill a large pot, that can be fitted with a steamer, with a couple of inches of water. Bring the water to a boil and arrange the potatoes in layers in the steamer. Cover the pot and steam, gently stir the potatoes every 5 minutes until the potatoes are cooked, about 10 – 15 minutes. Let cool for 5 minutes and transfer into a large serving bowl.
In the meantime while the potatoes are steaming, zest and then juice the lemon. Add the zest to a food processor and set the lemon juice aside to use later.
Also add the garlic and herbs to the processor and pulse a few times until the herbs are coarsely chopped. Add the olive oil, salt and pepper, pulse until the mixture is nicely combined, avoid over processing the herbs as this will cause them to discolour. Finally add the lemon juice and pulse once to mix.
Pour the herb mixture over the potatoes and lightly toss to combine. Serve while warm.
