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Saturday, September 11, 2010

herbed potato salad with lemon and olive oil dressing

every summer requires a reliable potato salad, and this summer mine was the herbed potato salad with lemon-olive oil dressing from bon appetit. some batches turned out better than others, but having an in-a-pinch recipe to turn to for dinner or last-minute barbecues has simplified several evenings over the course of the season. 

the recipe caught my eye because it calls for fresh herbs that happen to be growing in my herb pots. i've also never been in to mayo-based potato salads and appreciated that this one has a light and tart dressing of olive oil and lemon juice (which i spiced up with a little whole grain mustard and sugar). it comes together super fast, but the salad needs to sit for an hour or so before serving in order for the potatoes to take on the flavor of the dressing-- otherwise, it can seem like a flavorless bowl of steamed potatoes.

use super-waxy potatoes-- in the batch in the photo above i used yukon golds, red lasodas, and viking purples for a colorful mix. they held up beautifully, even though i over-steamed them! (i also forgot the red peppers in the batch pictured, and really missed them. won't make that mistake again.)

herbed potato salad with lemon-olive oil dressing
adapted from bob appetit, june 2000

2 lbs waxy potatoes
1/2 cup rough chopped red bell pepper
1/4 cup (or more) extra virgin olive oil
1 Tbsp (or more) whole grain or dijon mustard
1/4 cup fresh squeezed lemon juice
1/2 cup finely chopped sweet or red onion
1/2 tsp sugar
2 tsp salt
fresh cracked pepper
3 Tbsp chopped fresh oregano
2 Tbsp chopped fresh mint
1 Tbsp chopped parsley

scrub potatoes and cut into bite-sized pieces, about 1". steam in a basket steamer until tender, about 10 minutes. put potatoes in bowl and add red peppers. in a separate bowl, add lemon juice, mustard, onions, sugar, and salt and pepper. whisk in olive oil, taste, and adjust seasonings. pour dressing over potatoes, add chopped herbs, and mix thoroughly. cover and refrigerate 30 minutes to 4 hours for dressing to flavor the potatoes. serve at room temperature. 

potatoes: olsen farms


  1. Hi Ang,
    I made this for a couple of potlucks this week and it went great!

  2. oh yay! i wish i could find the recipe i made in SF when we were down. that one was great, i thought.