Lemon and Herb Red Potato Salad
By Christie MorrisonPublished on February 3, 2015
Time
45 minutes, plus 30 minutes cooling
Yield
Serves 8
Ingredients
Before You Begin
To rinse the onion, place it in a fine-mesh strainer and run it under cold water. This removes some of the onion’s harshness. Drain, but do not rinse, the capers here.
Instructions
- Combine potatoes, 8 cups water, vinegar, and 2 tablespoons salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and cook at strong simmer until potatoes are just tender, 10 to 15 minutes.
- Meanwhile, whisk lemon zest and juice, 1 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Slowly whisk in oil until emulsified; set aside.
- Drain potatoes thoroughly, then transfer to rimmed baking sheet. Drizzle 2 tablespoons dressing over hot potatoes and toss gently until evenly coated. Let potatoes cool, about 30 minutes, stirring once halfway through cooling.
- Whisk dressing to recombine and stir in onion, tarragon, parsley, chives, and capers. Add cooled potatoes to dressing and stir gently to combine. Season with salt and pepper to taste. Serve warm or at room temperature.
Time
45 minutes, plus 30 minutes coolingYield
Serves 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
Our bright Lemon and Herb Red Potato Salad is a lighter alternative to traditional mayonnaise-based potato salads. To achieve firm-yet-creamy red potatoes that are able to stand up to the herb dressing without crumbling, we add vinegar to the cooking water to inhibit the dissolving of pectin—the glue that holds the cells in vegetables together—and to ensure that our potato pieces hold their shape. A combination of briny capers and tart lemon juice complements the earthiness of the potatoes, while verdant herbs like tarragon, parsley, and chives give this salad a fresh character.
Before You Begin
To rinse the onion, place it in a fine-mesh strainer and run it under cold water. This removes some of the onion’s harshness. Drain, but do not rinse, the capers here.
Instructions
- Combine potatoes, 8 cups water, vinegar, and 2 tablespoons salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and cook at strong simmer until potatoes are just tender, 10 to 15 minutes.
- Meanwhile, whisk lemon zest and juice, 1 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Slowly whisk in oil until emulsified; set aside.
- Drain potatoes thoroughly, then transfer to rimmed baking sheet. Drizzle 2 tablespoons dressing over hot potatoes and toss gently until evenly coated. Let potatoes cool, about 30 minutes, stirring once halfway through cooling.
- Whisk dressing to recombine and stir in onion, tarragon, parsley, chives, and capers. Add cooled potatoes to dressing and stir gently to combine. Season with salt and pepper to taste. Serve warm or at room temperature.
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