Summer Potato Salad

[C_Ruark]

Summer Potato Salad

Serves 7 as Side.

A simple and quick recipe for adding potato salad to any meal. Enjoy! - CSR

• 3/4 c olive oil
  
• 1/4 c fresh lemon juice
  
• 1/2 c grated lemon peel; loose packed
  
• 2 celery stalks; diced small; patted dry
  
• 2 hard-boiled eggs; diced
  
• 1 shallot; chopped
  
• 1 red onion; diced
  
• 1/3 c fresh parsley leaves; chopped fine
  
• 1/4 c fresh cilantro; chiffonade
  
• 1/4 c fresh basil; chiffonade
  
• 1/4 c fresh mint; chiffonade
  
• 2-1/4 lb red-skinned potatoes; unpeeled; cooked; diced into 1/2" cubes; room temp
  
• Salt and White Pepper
  

Equipment:

1 large mixing bowl

1 small mixing bowl

1 whisk

1 squeeze-bottle + funnel

1 large serving bowl

Method:

1. Reserve a small portion of each herb for garnish.

2. Whisk oil, juice and lemon peel into large mixing bowl. Salt and pepper to taste.

3. Transfer dressing into squeeze bottle; reserve a small amount in the bottom of the bowl.

4. In small mixing bowl add remaining dry ingredients (except potatoes and reserved herbs). Hand toss.

5. Working in 4 equal batches, gradually add potatoes; spritz with a small amount of dressing, add a healthy pinch of herb mixture and toss lightly.

6. When all potatoes are incorporated, move to serving bowl.

7. Garnish with remaining herbs. Serve at room temp.

END OF METHOD

Keywords: Potatoes, Side, Lunch

( RG1294 )