Have some left over whole new potatoes from dinner the other night. Would like to make a light fresh potato salad for lunch this weekend. Any recipes? I'll likely use fat-free mayo, chopped celery with leafy tops, fresh parsley, fresh ground pepper. Maybe some lemon zest for a fresh zing? Pickle relish? Fine chopped red bell pepper? Would some dried tarragon go with it? I've not used tarragon much so not sure.
Anything sound not good that I've listed or sound like it's missing? Would love to hear your ideas. Just looking for a nice, fresh, healthy taste.
Heading to the local Farmer's Market today for fresh veggies, they have it on Thurs and Sat. LOVE IT!
This was posted on another board and looks like it would fill the bill:
"Syrian Potato Salad"- no recipe but it's potatoes (still a bit firm), with chopped onion and parsley, seasoned with a lemon juice-canola oil dressing, salt and pepper. Simple and sensational. Serve at room temperature, with (good) pita triangles. Yum!
The liquid that is normally tossed out in pickled artichokes makes a wonderful light dressing along with a variety of herbs, lemon juice and don't forget the zest for real "zing". I use it on occasion in pasta salad as well. You can add a little mayo to the liquid and mix first or use no mayo at all. I'd leave out the pickle relish and add some grated carrot for color and more textural contrast. Actually I usually take a peeler and peel the carrot all the way down, then chop it a bit so it's not too ground up.
We find this makes a good potato salad, though not the traditional mayo based salad.
French Potato Salad
Yields: 6 Servings
2 pounds red skin potatoes
6 cups water
2 tablespoons salt
1 clove garlic
2 teaspoons Dijon mustard
1/4 cup reserved potato water
1 1/2 tablespoons White wine vinegar
1/4 cup extra virgin olive oil
1 medium Shallot finely chopped, sweet onion will work
1 1/2 tablespoon Parsley, leaves only finely chopped
1 1/2 tablespoon Fresh tarragon chopped
1 tablespoon Chives chopped
Chervil if available
Slice potatoes about 1/4 inch thick, place carefully in sauce pan w/6 cups cold water, 2 Tbsp salt. Bring to a simmer and cook until tender. Do not boil! The idea is to treat them gently and not break them up.Drain carefully and spread out on a cookie sheet, if a small amount of moisture remains that is okay. Mix 1/4 cup reserved potato water, Dijon mustard, vinegar and olive oil. Add finely chopped (blanched) garlic. Pour mixture over potatoes and let stand 15 minutes, or until moisture is absorbed. Leave this set for 15 minutes. Add shallot, and herbs. sprinkle over potatoes and turn it all into a bowl gently, mixing herbs through the potatoes. Serve at room temperature. Recipe from Cooks Illustrated.