I needed something starchy, but also something with a bit of citrus to compliment crab cakes (again, recipe coming soon) and I wanted something to keep with my summer theme (see "the bits" portion of Summer Salad.) I called my mom and sure enough, she had the perfect recipe. My mom rocks like that. Maybe I should just start calling her Super Mom.
Serving this warm takes on a different flavor and texture than a cold potato salad does.
THE NIBBLES
Ingredients:
½ cup mayonnaise
1 tsp lemon zest
3 Tbsp fresh squeezed lemon juice (about half of the lemon)
2 tsp olive oil
1 tsp Oregano
2 tsp Mint
Pinch of Kosher Salt (don’t need much)
Pepper (4 or 5 grinds)
Baby red potatoes
In a medium mixing bowl, whisk together the mayo, olive oil, lemon juice, lemon zest, and dried herbs (pinch the herbs with your fingertips a few times to grind slightly before adding to the liquid to really bring out the flavor), and then set in the fridge to allow the flavors to absorb. By the time the potatoes are ready, this mix should be perfect.
Rinse and then cut the potatoes into quarters. Make them bite sized. Boil until fork tender, strain, and let cool a bit. You want them warm, not hot. When potatoes have achieved the desired temperature, add them to the mayo mixture and stir to coat the potatoes. Let the potatoes and mayo mixture get nice and cozy together for a few minutes and then serve.
THE NIBBLES
Ingredients:
½ cup mayonnaise
1 tsp lemon zest
3 Tbsp fresh squeezed lemon juice (about half of the lemon)
2 tsp olive oil
1 tsp Oregano
2 tsp Mint
Pinch of Kosher Salt (don’t need much)
Pepper (4 or 5 grinds)
Baby red potatoes
In a medium mixing bowl, whisk together the mayo, olive oil, lemon juice, lemon zest, and dried herbs (pinch the herbs with your fingertips a few times to grind slightly before adding to the liquid to really bring out the flavor), and then set in the fridge to allow the flavors to absorb. By the time the potatoes are ready, this mix should be perfect.
Rinse and then cut the potatoes into quarters. Make them bite sized. Boil until fork tender, strain, and let cool a bit. You want them warm, not hot. When potatoes have achieved the desired temperature, add them to the mayo mixture and stir to coat the potatoes. Let the potatoes and mayo mixture get nice and cozy together for a few minutes and then serve.
