Friday, September 19, 2008

Fresh Herb Potato Salad

A few people have asked for this recipe from We have a basil bush out in front of the house, and this is our new favorite potato salad recipe. Seeing as I am the cheapest human being on the planet, I always skip the lemon rind and mint, but I bet they would be tasty.


3/4 cup olive oil
1/4 cup fresh lemon juice
1 1/2 teaspoons grated lemon peel
1 green bell pepper, diced
1 cup chopped onion
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh mint

2 1/4 pounds small red-skinned potatoes, unpeeled

Whisk oil, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Place 1/2 cup dressing in large bowl. Mix in green pepper, onion, cilantro, basil and mint.

Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes. Add potatoes to bowl with dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper, adding more dressing, if desired. Serve at room temperature.

Warning: Limit serving size. May cause severe obesity with extended use.


Jan said...

It's beautiful!

Adria Davis Tingey said...

I was just musing how I didn't want to make dinner when I saw the title of this post on my igoogle page and changed my mind about cooking. Garth even helped by harvesting all the basil we got for the year (equaling exactly 1/4 cup!) in the torrential rain. We were generously rewarded for our efforts- thanks for the recipe and the inspiration to cook on a Saturday night. PS glad you guys are ok from the storm-our local leadership is getting really serious about preparedness which kind of makes me nervous.

Tom and Renee said...

oh so yummy!