Here’s a really lovely “new” potato salad. My personal favourite potatoes to use in this salad are Sieglinde. I think the lemon dressing adds a nice brightness.
2 lbs. small new potatoes, unpeeled, Siegelinde (available at Helmer’s)**
1 tsp. lemon rind, finely grated
2 Tbsp. fresh lemon juice
1 ½ tsp. stoneground Dijon mustard
2 garlic cloves, minced
¼ tsp. salt
¼ tsp. freshly ground black pepper
3 Tbsp. EVO
2 Tbsp. fresh chives, chopped or an equal amount of young green onions
Scrub potatoes and leave whole. Cook in a pot of boiling water salted water, 12 to 15 minutes, lid on.** Cook potatoes until just tender when pierced with a thin metal skewer. Drain potatoes and place in a large bowl. When cool enough to handle, cut the potatoes in half lengthwise, so they can absorb the dressing. I think they look really nice this way.
In a small bowl, whisk together lemon rind, lemon juice, mustard, garlic, salt & pepper until smooth. Slowly whisk in the EVO. Add the chives & drizzle over the still warm potatoes; toss. Season to taste with salt & pepper. Serve at room temperature of even slightly warm.
To buy Helmer’s potatoes, click My Source List. To see my method for cooking the potatoes, click How To Boil Potatoes.
Wow… A much lighter and different flavor potato salad than the usual mayonnaise and egg dressing…love this one, Thanks for this recipe! It’s a keeper 🙂
I agree Mary Ann…and it goes with so many things! If you can get some locally grown potatoes it’s worth it for this salad!