Potato salad is a favorite in this household. Ben talks about how he hated it as a kid, but presently can not get enough of it. He mentioned he would just think of warm creamy potatoes and spoiled mayonnaise, which told me that he only tried potato salad at summer picnics, where it’s left out in the sun too long.
This potato salad doesn’t include mayonnaise or sour cream (although I love me some sour cream!). Instead, it’s a healthier version, drizzled in olive oil and mixed with seasonal fresh herbs. You can eat this warm or cold!
I have to say that I’m very happy Ben loves potato salad now. Although, even if he didn’t like it, it’s something I would never give up and would still have in our home anyway. It’s fun trying different kinds, and this is one is here to stay.
Garlic & Herb Potato Salad
8-10 red potatoes – with the skin
4 tbsp olive oil
seasonal mixed herbs, chopped – parsley, sage, chives, thyme, rosemary, tarragon
salt – to taste
black pepper – to taste
1 tbsp minced garlic
2 tbsp lemon juice
a dash of white wine (optional)
Using a sharp knife, cut the potatoes into halves or quarters (depending on the size). Place in a large pot of cold water and 2 tbsp salt. Bring to a boil, then lower the heat and simmer for 10 minutes, or until the potatoes are just tender but still firm. Drain and return to pot, away from the heat. Cover with a dry towel and let steam for 10 to 15 minutes. Potatoes should still be tender, yet firm.
Meanwhile, in a small bowl, stir together the olive oil and the herbs. Set aside and let the flavors infuse for about 10 minutes.
In another small bowl, whisk the wine, lemon juice, garlic, salt and pepper. Slowly add the olive oil mixture to make the dressing; set aside.
Move the potatoes into a large bowl and splash with dressing. Toss lightly. Add more dressing to your taste. Cover and refrigerate for a few hours, allowing the flavors to blend.
Serve cold, warm, or at room temperature.
Source: Adapted from Fun & Food Cafe’.
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