The Washington Post, July 9, 2008
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:
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.
From Gastronomer columnist Andreas Viestad.
357 calories, 18g fat, 3g saturated fat, n/a cholesterol, 59mg sodium, 46g carbohydrates, 4g dietary fiber, n/a sugar, 5g protein.
