Thursday, September 17, 2009
30 and counting....potato salad.
1 lemon, the zest and the juice
Salt & pepper
Boil the potatoes in salted water. While they are boiling, whisk together oil, garlic, shallot, lemon zest, and lemon juice in the large bowl where you will be storing/serving the salad. Add salt and pepper to taste and let it sit. When the potatoes are cooked, fork-tender but not falling apart, strain them and let them cool until they are easy to handle, but not cold, 20 minutes or so. (I find this salad comes out best when the potatoes are still warm in the center when you add them to the dressing) Dice the potatoes into 1-2 inch cubes. You will lose some of the skin while chopping. It’s no big deal. Keep what you can, what comes off, toss in the garbage. (*I keep a towel handy during this part because the potatoes get all starchy and sticky, and inevitably your nose will itch, or your phone will ring and your hands will be covered in gunk.*) Put the diced potatoes in the bowl with your dressing and mix until well coated. The last thing to do is add your fresh herb and gently fold it in. Done!