Monday, June 12

Good Eating Monday: Lemon Rosemary & Sun-dried Tomato Potato Salad

In my "Summer of Potato Salad," here's is another Pinterest recipe try:
Lemon Rosemary & Sundried Tomato Potato Salad!

The appeal of this recipe was it called for fresh Rosemary & Parsley, both of which I have an abundance, so it was a chance to use my fresh herbs plus try a new recipe.
I rate this potato salad recipe as "just okay." 

It's a little too lemony for me. I think just using the zest would be enough. Making as directed, I found it necessary to add a tad of sweetness to cut the sour.
The sun-dried tomatoes were probably the best part, but being mixed into the dressing made them really clumpy. 
I recommend adding the herbs & chopped dried tomatoes directly to the chilled cut-up potatoes, then lightly stirring in, then adding the dressing afterwards.
(photo is my own salad)

Lemon Rosemary & Sundried Tomato Potato Salad
Ingredients:
3 lbs of potatoes (about 6 or 7 medium red or gold)
1 Tablespoon salt
1/4 cup finely chopped fresh Parsley
2 Tablespoons fresh Rosemary leaves, finely snipped or chopped 
3 or 4 Tablespoons finely chopped Sun-dried Tomatoes 
Optional: chopped scallions

Dressing:
1/4 cup Olive Oil
1 Tablespoon Wine Vinegar
Finely grated zest from 1 med Lemon
2 Tablespoons lemon juice
1 teaspoons Dijon Mustard
1 cloves Garlic finely minced
1 teaspoon Salt

Directions
1) Boil potatoes in water with 1 Tbsp salt till just tender; don't let over-cook. Drain & let cool till you can handle. Cut into 1 inch chunks in a bowl and chill. 
(Potatoes are less prone to falling apart when cold.)

2) Dressing: Combine olive oil, wine vinegar, lemon zest & juice, Dijon mustard, minced Garlic & salt in a food chopper or blender and mix to emulsify oil & vinegar.  Let dressing sit at room temperature until ready to use so flavors mingle. 
(Taste. You can add a tad of sweetness of whatever type suits you if it seems a little sour.)

3) Chop up your herbs & sundried tomatoes, then lightly toss with cold potatoes. 
Pour on dressing and lightly toss it all till well coated with dressing. Taste and season as needed with pepper and additional salt. 

4) Chill. About an hour or so before serving, take out and let warm to room temperature.
(this recipe is slightly better served at room temp.)

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