This is my go-to potato salad; it can be made and served immediately or made way ahead of time. The potatoes absorb the flavours of the vinegar and herbs and the garlic mellows from the heat of the potatoes. Insane yum! This is a great accompaniment to any meat or fish dish.
Serves 4-6
1 bag of baby potatoes (1.5 pound)
3 scallions sliced, (both green and white parts)
2 cloves garlic, crushed
2 tbsp extra virgin olive oil
2 tbsp white wine vinegar
Juice of half a lemon
Handful fresh basil, sliced in a chiffonade (ribbons)
Handful of fresh Italian parsley, chopped
Few sprigs fresh thyme, chopped
Salt
Pepper
– This recipe calls for keeping the skin on the potatoes so scrub and rinse them well.
– Steam potatoes as per recipe; until the potatoes are fork tender.
– In a large serving bowl combine the olive oil, lemon juice and vinegar; season liberally with salt and pepper.
– Add the garlic, green onions and herbs to the oil and vinegar.
– When the potatoes are cooked add them to the oil and vinegar and mix well to coat the potatoes.
– Taste and adjust seasoning.
Notes:
- Keep the skin on the potatoes; there are tons of vitamins and nutrients there.
- This recipe is also fun with lemon juice only or any vinegar of your choosing.
- It’s fun to make the dressing ahead of time and let the garlic and scallions infuse.
- This is a great place to experiment with herbs to see what you like; I’ve used rosemary, thyme, basil, parsley, oregano, and sage, yum!
- Half balsamic and half lemon juice is amazing and adding some lemon zest, well you get the picture!
- If you can’ find the baby potatoes you can use 6 medium new potatoes; works out to about a pound and a half.
- I prefer red skinned potatoes.