Happy First Day of Summer!
How about some potato salad to celebrate?
Nice, fresh potato salad. Not the kind that’s equal parts mayo and potatoes.
Instead of hard-boiled eggs and celery, how about adding a few handfuls of greens and herbs to the salad?
And perhaps you could swap out that boring mayo for a brighter, lemony aioli. How does that sound?
And then, just for fun, maybe you could sneak in some capers and not admit to it until someone who thinks that they don’t like capers bites into one and asks whether you added capers. Why? Because it might turn out that they do, in fact, like capers.
Who’s with me?
Green Potato Salad
All of the amounts are estimates of what I added, as I wasn’t really measuring as I threw this together. You can definitely play around with the additions – maybe use basil or chives or dill instead of parsley or add green beans or peas or asparagus.
- 1-1/2 to 2 lbs. waxy potatoes
- 2 cups fresh spinach, roughly chopped
- 1/4-1/2 cup flat-leaf parsley, chopped
- 1 tsp – 1 tbsp capers
- 1/2 cup mayonnaise
- 1/4-1/3 cup sour cream
- 2 cloves garlic, minced
- Juice and zest of 1/2 lemon
- Salt & pepper
Chop the potatoes into bite-sized pieces. Add them to a large pot, and cover with water. Bring to a boil, and cook until the potatoes can be easily pierced with a fork. Drain and return to the pot or to a big bowl.
While the potatoes are boiling, you can make the dressing. Whisk together the mayo, sour cream, garlic, lemon juice, and lemon zest. Add salt and pepper to taste, and adjust the other ingredients to your liking. I found myself adding more and more sour cream to make it more tangy and less mayonnaise-y, but that’s just my preference. I also used malt vinegar sea salt instead of regular salt, but I don’t think I used enough to make the vinegar flavor noticeable. I just like the feeling of throwing in pinches of fancy salt.
While the potatoes are still warm, add enough dressing to thoroughly coat them. They’ll absorb some of it, so don’t be too stingy.
Add the spinach, parsley, and capers, and mix well. Add more dressing if needed. Serve immediately or chill for a while to let the flavors meld.
We ate our potato salad with a freshly baked baguette and a salami + cheese plate, and we enjoyed every bite.
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