Potato Salad With Herbs and Garlic
- Course: Salad
Summary:
This is a traditional non-mayonnaise potato salad, with some small tweaks and alterations to increase the amount of flavor absorbed by the potatoes. That is done by making small holes in the potatoes and making a flavorful herbed oil that soaks into the holes.
Use thin-skinned potatoes; otherwise, peel thick-skinned potatoes before cooking.
For best flavor, the potato salad should be made a few hours before it is served. It can be covered and refrigerated for up to 3 days (with gradually diminishing flavor).
4 to 6 servings
Ingredients:
- 3 pounds potatoes, preferably new potatoes or fingerling potatoes, cleaned
- 1/2 to 2/3 cup olive oil
- 2 medium cloves garlic, minced
- 1 teaspoon finely grated lemon zest
- 1 to 2 teaspoon thyme or sage leaves
- 2 tablespoons packed basil leaves
- 2 to 3 tablespoons packed flat-leaf parsley leaves
- 1 to 2 tablespoon freshly squeezed lemon juice
- Salt
- 1 medium onion, thinly sliced (optional)
- 1 handful sugar snap peas (optional)
Directions:
Boil the potatoes in a large pot of lightly salted water over high heat for about 25 minutes, just until they are fork-tender. When the potatoes are cooked, cut them into halves or quarters and prick them several times with a needle or a fork. (This should be done carefully while the potatoes are still hot.)
Meanwhile, in a blender or food processor combine the oil to taste, garlic, lemon zest, the thyme or sage leaves to taste, and half of the basil and parsley leaves to taste; process to form an herbed oil. Alternatively, use a mortar and pestle to process the mixture.
Toss the potatoes and herbed oil in a large mixing bowl; let them cool for a few minutes before adding the remaining herbs. Add the lemon juice and salt to taste, mixing gently. Add the sliced onion and sugar snap peas, if using. Serve chilled or at room temperature.
Recipe Source:
From Gastronomer columnist Andreas Viestad.
E-mail the Food Section with recipe questions.
(Mette Randem for The Washington Post)
