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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
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My favourite potato salad. I sometimes jokingly call it the 'Vampire's Death' potato salad cause how could a vampire survive all that garlic? Ingredients:
5 -6 large potatoes, cooked (i peel them and nuke them on high for 12 minutes, leave in microwave for another hour.) |
1 1/2 tablespoons finely minced garlic |
1 teaspoon salt |
1 tablespoon red wine vinegar |
1 1/2 lemons, juice of |
3/4 cup olive oil (olive oil is good for you. don't be afraid to use it!) |
1 cup chopped parsley (we usually use spearmint) or 1 cup cilantro (we usually use spearmint) or 1/2 cup mint with 1/2 cup parsley (we usually use spearmint) |
Directions:
1. Drain the (hot) potatoes of any liquid and cut into nice big chunks.
2. Add all the ingredients, except parsley and/or cilantro and stir, carefully, to incorporate the oil into the potato (most of the oil will be absorbed, but some may reappear if the salad sits too long- just give it another stir).
3. Many of the potato chunks will start to puree and others will stay in nice big pieces- texturally you're going from creamy to chunky in ever bite. When the salad has cooled a bit, add the parsley and/or cilantro. I like this warm or at room temperature - never cold.
4. If it's not all gone by the end of the day, it can be used as the base for a yummy (garlicky) soup.
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