Monday, September 8, 2008

Potato Salad

I'm not a great fan, but this recipe looks good. It comes courtesy of my neighbor, who ventured out to a local farm and scored the recipe. And potato salad is just such a uniquely summer kind of thing. Enjoy. (And I won't say that she has started her own recipe thing - but she has) :)

Farm Herb Potato Salad
  • 8-10 Yukon gold potatoes, boiled in well salted water until soft and patted dry
  • 1/2 c. good olive oil
  • 2 tbs. white balsamic vinegar (I use a pear-infused white balsamic, more or less, to taste)
  • 1/3 c. mixed fresh herbs (I used a mix of tarragon, dill, cilantro, and garlic chives), finely chopped
Make a vinaigrette by emulsifying the olive oil and vinegar, then add the herbs. Add the vinaigrette to a large bowl with the cooked, dried potatoes. Smash about half of the potatoes with the vinaigrette to soak up the oil and continue folding until it's well-incorporated. Chill.

3 comments:

Eryl Shields said...

This has made me very hungry. I like the idea of smashing the potatoes in the oil.

Mary Whitsell said...

I love potato salad! This one does look good, though I'm also a fan of the church potluck supper type, made with onions and pickles and hard-boiled eggs. Sigh...

Brave Astronaut said...

Eryl - there is something therapeutic is taking out frustration on potatoes.

Mary - I can get behind that version as well.