(Serves 6-8)
Potato salad is of course one of the best sides for barbecues and potlucks. This potato salad is one of my favorite summer dishes as it is made ahead, uses lots of fresh herbs, and goes with all kinds of main dishes. I have taken this to many gatherings and each time the result is the same – the bowl is empty, and I get multiple requests for the recipe. It can also be easily doubled (even tripled) for a larger group, great for big Memorial Day or July 4th parties. I would not recommend using dried herbs or bottled lemon here, the simplicity and flavor of the fresh ingredients are what make this dish so delicious.
You Will Need:
- 1 ½ pounds baby red potatoes
- Zest and juice of 1 lemon
- 1 large garlic clove
- 2 tablespoons fresh chives
- 2 tablespoons fresh parsley
- About ¼ cup olive oil
- Kosher salt and black pepper
Instructions:
- Scrub the potatoes. Cut into quarters or halves if small, try to make the pieces as uniform as possible.
- Place potatoes in a pot covered with about an inch of cold water. Bring to a boil over high heat.
- Peel and slightly crush the garlic clove. Add to the pot with the potatoes.
- When the water comes to a boil, season liberally with salt and lower the heat to medium so that the potatoes are at a constant low boil. Boil for about 12 minutes until the potatoes are fork tender.
- Meanwhile, chop the parsley and chives, and set aside.
- When the potatoes are tender, remove the garlic and discard. Drain the potatoes. Return them to the hot pot to allow the excess liquid to evaporate.
- While the potatoes are still hot, zest the lemon over the potatoes then add the juice. Toss to let the lemon get all over the potatoes.
- Add the olive oil, chopped herbs, and some salt and pepper. Toss to combine.
- Add more olive oil if needed.
- Place in a bowl, cover and chill in the refrigerator.
- Stir and top with more parsley and chives before serving.
Summary
Recipe Name
Lemon and Herb Potato Salad
Author Name
Tricia Hewitt-Huckabee
