Lemon, Herb + Saffron Potato Salad

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Oh, potato salad. You are so versatile and yet, sometimes so predictable. Not that predicability is a bad thing, but in one’s lifetime, there’s certain unwritten rules we pick up about that elusive bucket of gloppy, pasty white starch. I.e. Don’t go near it.

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Potato salad, you’ve tried to add eggs and vinaigrettes as side kicks, most of the time it’s worked out pretty well for the both of you. Essentially any condiment can be your friend and you really are useful when using up that forgotten bag of spuds in the pantry. There is one thing I don’t love about you though, and that’s your lack of originality and excitement. Sometimes you don’t need all the bling and showiness of mayo, eggs, peppers, onions, pickles and whatever else decides to join your kitchen sink party. Image

One word potato salad: saffron. I know, I didn’t think I liked it either, but you know what, you and saffron should hang out more often. A fistful of herbs, a pucker-worthy amount lemon, salt pepper and oil. Seriously that’s it. Keep things small and intimate as a note Mr. salad and potluck/bbq  bragging rights/show off euphoria will be your new destiny. Unless you enjoy the back of the fridge, forgotten and spore-saturated for countless months?

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Saffron Scented Lemony Potato Salad

From LCBO’s Food & Drink

Serves 6-10

  • 3 lb baby potatoes, or regular size cut onto quarters
  • 1 large lemon, zested and juiced
  • 1 garlic clove, minced
  • 1/2 cup green or red onion (I used equal parts of each)
  • 1/4 cup chopped fresh parsley
  • 1/2 cup chopped fresh basil
  • 1/3 cup olive oil
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • tiny pinch of saffron
  1. Zest lemon, reserving half in separate bowl. Add juice, garlic and saffron to other bowl, letting saffron infuse.
  2.  Add onions, parsley and half of basil to serving bowl. Place remaining basil with lemon zest, this will be the garnish for serving.
  3. Bring potatoes to a boil, draining when fork tender.
  4.  Once you can handle the potatoes, cut into roughly 1″ pieces, or if using baby potatoes in half, placing in the bowl with herbs and onions.
  5. Add oil, salt and pepper to lemon juice mixture, whisking gently and adding to potatoes.
  6.  Chill to serve, about 2-3 hours (although I’ve had it still relatively warm and it was still fine.)
  7. Garnish with reserved lemon zest and basil to serve.
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