The last two weeks we have received the most lovely red-skinned potatoes from our CSA. So I whipped up this favorite of ours. It's a light, refreshing twist on potato salad that I hope you love as much as we do; it's perfect for a summer picnic. And because it doesn't contain mayonnaise, you don't have to worry about it sitting outside in hot weather!
I like to leave the skin on the potatoes, especially when I'm using potatoes that are organic, locally grown, and beautiful! Use whatever herbs you prefer or have on hand; I've sometimes used mint and lemon balm in addition to or instead of the ones listed below.
Herbed Potato Salad
Ingredients:
6 cups potatoes, cut into cubes
3 cloves garlic, minced
1 c. mini onions (tops and bulbs), minced
¼ c. extra virgin olive oil
2 T. balsamic vinegar
chopped fresh herbs to taste (a few sprigs of each): rosemary, oregano, thyme, parsley
sea salt and pepper to taste
6 cups potatoes, cut into cubes
3 cloves garlic, minced
1 c. mini onions (tops and bulbs), minced
¼ c. extra virgin olive oil
2 T. balsamic vinegar
chopped fresh herbs to taste (a few sprigs of each): rosemary, oregano, thyme, parsley
sea salt and pepper to taste
Method:
Place cubed potatoes in a saucepan with water to cover. Bring to a boil and cook until tender when pierced with a fork. Drain.
Combine the potatoes with the rest of the ingredients in a large bowl and stir thoroughly. Taste for salt and add more if necessary. Chill before serving, if desired.
This is part of the Hearth and Soul Blog Hop, Real Food Wednesday, Pennywise Platter Thursday, and Recipe Swap Friday.
This sounds delicious! I love that it doesn't require mayo. This would be the perfect salad to take to an outdoor gathering. It's about a million degrees here, so mayo wouldn't last long. :)
ReplyDeleteI agree, Elsa! Thanks for stopping by!
ReplyDeleteI think if I made this, I'd probably eat the entire bowl. I suspect it would be easy to make individual portions. I'll have to try this for summer lunches at work! :)
ReplyDeleteHa! I agree, it's hard to stop eating this salad! It would be a cinch to make individual portions. Although it does keep in the fridge for a few days, so maybe make three portions worth and eat it for lunch a few days in a row!
ReplyDeleteThis looks delicious! The balsamic vinegar sounds like the perfect touch to this.
ReplyDeleteHoly Cannoli Recipes
love plenty of flavor and this sounds like it would have it thanks for sharing come see me at http://shopannies.blogspot.com
ReplyDeleteI'm on a major potato kick right now so I can't wait to try this one! Looks great!
ReplyDeleteThanks for sharing at the hearth and soul hop last week.
Jason, I hope you like it! Thanks for stopping by. :)
ReplyDeleteI think all this recipe needs is a little minced fresh red pepper for more color. I'm going to make it today, thanks for sharing this one!
ReplyDeleteDebra, that sounds delicious - I didn't have any on hand but I'm sure that would be a great addition. :)
ReplyDelete