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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Simple, quick, and delicious potato salad. A bit different fare. Ingredients:
3/4 cup olive oil |
1/4 cup fresh lemon juice |
1/2 cup grated lemon peel, loose packed |
2 celery ribs, diced small, patted dry |
2 hard-boiled eggs, diced |
1 shallot, chopped |
1 red onion, diced |
1/3 cup fresh parsley leaves, chopped fine |
1/4 cup fresh cilantro, chiffonade |
1/4 cup fresh basil, chiffonade |
1/4 cup fresh mint, chiffonade |
2 1/4 lbs red potatoes, unpeeled, cooked, diced into 1/2-inch cubes, room temp |
salt |
white pepper |
Directions:
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 temperature.
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