Now, I’ve always been a potato salad hater. Maybe it is that fluorescent yellow color pressing up against the sides of the grocery store containers. Maybe it is the thunking sound on your paper plate when a big scoop is ladled on, threatening to unseat your hot dog. It may just be all that mayonnaise sitting out in the sun that gives me the willies.
What I know now is that potato salad doesn’t have to be smothered in mayo, or as thick as cement. Here’s a recipe for a lighter, fresher, and less likely poison your guests when left out at the picnic.
1 1/2 pounds red-skinned potatoes, scrubbed and chopped into 1-inch dice
3 shallots, peeled and sliced thinly
3 Tablespoons fresh-squeezed lemon juice (about 2 lemons)
3 Tablespoons olive oil
1 teaspoon salt
fresh ground pepper to taste
1 bunch fresh flat-leaf parsley, finely minced (about 1/2 cup)
Boil potatoes in a large stock pot. Meanwhile, whisk together the shallots, lemon juice, salt, and pepper and set aside to marinate.
When potatoes are fork-tender but not falling apart, drain and rinse under cold water to cool. Dump into a large serving bowl and toss with the lemon-shallot mixture and the parsley.
Chill for at least an hour to allow flavors to meld. Serve cold or at room temperature.
Yum! Definitely a major improvement over the traditional potato salad! Sounds like a good year-round dish, not just for summer picnics. I look forward to sampling it (hint, hint!).
I share your aversion to mayonnaise-based items that are left out for too long … and am always shocked that most people dig right in and don’t worry about it. Guess that’s what I get for growing up with a mother who was a home ec major (back when people still majored in stuff like that in college).