Tuesday, May 31, 2011

Zingy Purple Potato Salad

May is drawing to a close, which means an end to our official Salad Month. Sad but true. But we'll still continue it on some level since the best thing has been having a variety of great leftovers for the week that round out lots of other meals. I wouldn't normally be tempted to make a potato salad since I usually associate them with childhood memories of the KFC version: soft, crumbly, snow-white, globby, mayo-laden and bland. And yes, I realize that many more varieties exist but even though I might try them at someone else's BBQ or picnic, I don't typically seek them out on my own. But in the spirit of trying new things during our 365 challenge, I decided to get me some assorted mini-potatoes (including pretty purple ones so at least the dish would be attractive even if did turn out to be inedible) and find a recipe that didn't involve mayo in any way, shape or form. The inclusion of the word "zingy" in the recipe title sold me on this one... combining zesty lemon juice and tart Dijon with lotsa fresh herbs and spring onions. Perfect. Served icy-cold right from the fridge, we loved the zippy flavour punch. I knew Austin must love it because he took a tiny taste of the potatoes and then immediately turned back to methodically and silently eating all his fish. High praise indeed because he always leaves the best food til the very end. And no complaints even about the weird colour.


Zingy Purple Potato Salad

serves 4


2 lbs of baby potatoes

1 tbsp white wine vinegar

3 tbsp extra-virgin olive oil

juice of 1/2 a lemon

1 garlic clove, finely minced

1 tsp Dijon mustard

3 spring onions, finely chopped

handful of dill and basil, roughly chopped


Place the potatoes in a pot of cold water, cover, place over high heat and bring to a boil. Simmer until the potatoes are tender when pierced with a fork. Drain the potatoes and slice in half lengthwise.


When the potatoes are cooking, prepare the dressing. Whisk together the vinegar, oil, lemon juice, garlic, mustard, spring onions, and herbs. Season with salt and pepper.


Pour the dressing over the cooked potatoes and gently toss until everything is combined.



Rest of the week


May 27 Ordered Greek food; Salted Cashew Dulce de Leche bars


May 28 Ordered pizza in for the kiddies and friends; Neiman Marcus chocolate chip cookies for Maddie's charity bake sale


May 29 Barbecued chipotle pork tenderloin and salmon with grilled lettuce salad


May 30 Grilled rainbow trout with purple potato salad

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