By Rylee Ahnen, University of Minnesota Nutrition Major
As the warm weather finally holds, I think most of us are trying to spend as much time as we can grilling out with family and friends. A staple of these outdoor gatherings (at least for my family) is a large bowl of potato salad. It’s hard to believe that I might want something other than my Grandma Ozanich’s German Potato Salad, but a recipe I found in Fine Cooking last month might have me hooked on something new.
Instead of covering the potatoes with a heavy mayonnaise-based sauce, the recipe keeps the potato salad light and fresh placing more emphasis on seasonings than a traditional potato salad. It’s good for you and it’s tasty too. I love it.
Warm Potato Salad
1 ¾ lb. Baby Red Potatoes (Sliced ¼ Inch Thick)
1 large Lemon
2 large Garlic Cloves (Finely Chopped)
1 cup Parsley
1 cup Basil
½ cup Chives (Thinly Sliced)
6 Tbsp. Extra-Virgin Olive Oil
1. Fit a large pot with a vegetable steamer and place the potatoes in an even layer. Sprinkle the potatoes with ½ tsp. salt.
2. Steam the potatoes for 10-15 minutes, stirring occasionally.
3. Transfer potatoes to a large bowl.
4. Grate the zest from the lemon into a food processor (or blender) and add the garlic. Pulse a few times.
5. Add the herbs to the food processor (or blender) and pulse until the mixture is course.
6. Add the Extra-Virgin Olive Oil, 1 tsp. salt and ½ tsp black pepper to the mixture and continue to pulse until the dressing is consistent (10-12 times). Scrape down the sides as needed.
7. Add 3 Tbsp. lemon juice to the dressing mixture and pulse one more time.
8. Toss the potatoes in the dressing and serve warm.