Potato Salad is a perennial favorite at picnics, BBQs, potlucks, and any time you want to make something almost everyone will eat …. and it won’t bust your budget. This recipe is made from Gourmet Petite Idaho potatoes that were slightly red on the outside with a tasty yellow flesh on the inside.
These small potatoes, like fingerlings, cooked up quickly and were easily cut into small pieces. As with most of my potato dishes, I use oil and herbs, not mayonnaise. (See below this recipe for a reprint of earlier potato salad recipe.) I also included some variations so you can make a variety of potatoÂ salads.
Zesty Potato Salad
Utensils: Pot for potatoes, cutting board and knife, scissors, bowls
Prep. Time: 25-30 minutes (Can be made in advance)
Cooking Time: About 15 minutes
Category: Vegan & Gluten Free
1 – 1 1/4 lbs. gourmet potatoes, new potatoes or fingerlings
Fresh herbs of choice: any of these or two or three in combination, about 1/4 cup:
oregano,rosemary, parsley, basil, chives, cilantro, thyme
lemon zest (grate the peel of 1/2 an organic lemon)
1/2 cup olive oil (or other oil of your choosing)
1/8 c. lemon or lime juice
pinch of cayenne pepper
1/4 tsp. (horseradish) mustard
Dash of salt & pepper
1. Steam potatoes until tender, but not mushy. (About 10-15 minutes; test frequently with aÂ fork.)
2. While the potatoes are steaming, put all the dressing ingredients in a jar or blender and shake or blend well.
3. Remove leaves from the herbs and cut with a small kitchen scissors or use a knife and cutting board to chop into small pieces. (The smaller herbs, like thyme, just need the leaves removes from the stem. The larger herbs, like basil, will need to be cut. If fresh is not available, use dried.)
4. Remove potatoes from steamer and toss with dressing while the potatoes are still warm. Cool slightly; add herbs and toss again. Then add lemon zest and toss again.
5. Serve chilled on a bed of lettuce or surround the salad with sprouts. (In winter, you can serve this salad warm.)
ForÂ California style, add diced red or yellow bell peppers and diced avocado.
For Asian style, add sliced snow peas, use sesame oil, and add sesame seeds.
For Mexican style, use corn oil, add some hot peppers (or more cayenne) and cooked corn kernels.
For Italian style, add sliced black olives and chick peas.
For Indian style, use curry powder and add some green English peas and steamed cauliflower.
Reprint of Picnic Potato Salad from May 2007.
2- 2 1/2 pounds organic red-skinned potatoes (small size)
2-3 T. oil of choice (See choices below)
2-3 scallions, washed and minced
2-3 tsp. herbs of choice
sesame seeds, optional
salt & pepper, optional
1. Scrub and cut potatoes in half or quarters (if larger than a handball).
2. Place potatoes in steamer and steam for about 15 minutes, until barely tender. While potatoes are steaming, preheat oven to 450 degrees.
3. Remove potatoes and cool until you can handle. Cut into bite-sized pieces. Place on a non-stick cookie sheet and toss with 2 T. oil and sprinkle on a little salt & pepper, if using.
4. Bake in the middle of the oven until edges are crisp (20-30 minutes), turning once to be sure all sides are getting crisp, using the last 5 minutes to place on broil. Watch they donâ€™t burn, though!
Remove from oven. Toss with another 1-2 T. oil, herbs of choice, scallions, and seeds, if using. Serve warm or chilled, but if refrigerating overnight, you may need to add a little more oil the next day.
VARIETY of CHOICES: Olive oil with oregano, thyme and basil; corn oil with hot pepper flakes and cilantro; peanut oil with cardamom; toasted sesame oil, soy sauce, and black sesame seeds (Photo). Enjoy!