Some of you guys have got to have barbeques coming up over the next few months, no?
In general, I love summer foods. Give me corn on the cob, burgers on the grill (ok… veggie burgers), some lemonade and an ice cream cone and I’m pretty much set, thank you very much. But if there’s one typical summer food that I never touch, it’s potato salad.
And it’s partly because potato salad isn’t particularly healthy, but that’s not the whole of it. Even if you made it with nonfat mayo (can’t quite imagine how that would taste, but even if) — I’d still probably pass. Maybe I’ve just seen too many deli containers with their sad little potatoes covered in white goop. No thank you, not this summer, not for me.
So when I was thinking about a potato salad substitute for Sugarlaws, I figured I would try replacing the mayo with a lovely light olive oil. Throw in some fresh herbs for a little color and flavor, and this is healthy, summery and just as delicious as any potato salad you’ve tried.
Olive Oil Potato Salad Recipe
2 pounds new potatoes, cut into 1-inch pieces
1/4 cup extra-virgin olive oil
1/2 cup finely chopped scallion
1/2 cup finely chopped parsley
1/4 cup fresh lemon juice
1/2 cup freshly grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
Boil potatoes just until tender, about 10 minutes. Transfer potatoes to large bowl. Add olive oil to potatoes and toss to coat. Mix in scallions, parsley, lemon juice, Parmesan, salt and pepper. Serve.