The last bit of summer spuds

I know the official first day of fall started last Monday, but I’m still savoring the last bit of summer. Plus in San Diego summer tends to linger on well into fall so this dish is still relevant, right? Well, maybe is isn’t but I’m telling myself it is, at least for this last summery post. Also, potato salad is so universal. Most everyone I know remembers (and still makes) potato salad for family gatherings, barbeques, and summer holiday festivities. Growing up we had potato salad at these events, but it was a bit different than the traditional mayonnaise eggy dish more commonly made. In lieu of the heavy cream base, our salad was simply dressed with olive oil, green onions, lemon juice, salt, and pepper. It was a light bright dish from my youth and I still make it today, but of course I had to put my spin on it.

First and foremost I leave the skins on the potatoes; a definite no no for the salad my mom made, but I’m a rebel in that regard. Also I use multicolored potatoes to made the salad pop with vibrant purples, reds and yellows. The dish is a feast not only for the stomach, but the eyes as well. Side note – I was listening to a podcast a few days back indicating that we (meaning humans) see in color so we’re attracted to foods that are good for our bodies. Think about all our vegetables and fruits and how diverse a color wheel we have in our diets. Shout out to my favorite podcast The Model Health Show with Shawn Stevenson for that fun fact!

The salad is still made with olive oil, green onions, garlic, lemon juice, S&P, but I also add fresh Italian parsley and dried mustard for that added pop. It’s the same concept of the salad we had at my family parties, but more amped up with some minor tweaks and add ins.

The great thing about this recipe is its simplicity, so you can add any other herbs to change it up. In the mood for an Indian dish – think curry and cardamom. Craving an exotic Moroccan flair – insert cumin and cinnamon. Going Greek – add some dill and freshly grated garlic. The possibilities for this dish are endless. Now let’s get to those taters!

Ingredients:

2-3 lbs. of multi colored (rainbow) small potatoes

One bunch of green onions

One bunch of Italian parsley

Juice of one small – medium lemon

2 teaspoons of dried mustard

1 tablespoon of minced garlic (you can adjust this to your taste)

Salt and Pepper to taste

Thoroughly wash your potatoes since you’re going to leave the skins on. Slice potatoes in half or quarter depending on the size; try to keep a consistent size so the potatoes cook evenly. Chop Italian parsley and green onions and set aside.

Place potatoes in a large pot and fill with water to cover them. Place pot on stove over high heat and bring to a boil. Reduce to a simmer and cook for an additional 10 minutes. Test potato at 10 minutes to determine if cooked through. If not cooked continue simmering, but check every 2 – 3 minutes. Try not to overcook the potatoes or you’ll end up with mashed potatoes instead of a salad.

Drain the potatoes and place back in pot. While potatoes are still hot add all your ingredients – olive oil, lemon juice, dried mustard, minced garlic, onions, parsley, S &P. If potatoes look too dry, you can add more olive oil and lemon juice a little at a time. Once done cover bowl and place in refrigerator for a minimum of 4 hours to get salad cold.

Wine to pair?

Well I guess this depends on what else you’re serving with the potatoes, but since this is usually a summertime dish I say go with a white or rose. One of my favorite dry rose is Gerard Bertrand Cote des Roses Languedoc Rose. It has great value, can be found in most grocery stores that carry a decent selection of wine, and bonus, it comes in the prettiest of packaging, the bottom of the bottle is in a shape of a flower. So enjoy these last few days of summer (like), weather and keep the season going a little longer with this dish, a glass of rose, and one last BBQ for the year!