Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page.
Article content
One of the best parts of summer is the salads that are created and enjoyed. In our home, potato salads are particularly popular.
Every year I try to come up with a new rendition that always features local new potatoes — those super fresh, waxy spuds that barely have any skin at all.
I was inspired by a version in Italy this year, where the chef cooked the potatoes and, while still warm, doused them with olive oil and then handfuls of herbs and chopped onion. It was served at room temperature and it was wonderful.
Article content
I’ve also included blanched peas in the following recipe but you could also consider green beans.
Here’s my latest version of potato salad.
Potato Salad
Serves 6-8
3 lbs. (1.5 kg) small new potatoes cut in half or quartered
1 Tbsp. (15 ml) Kosher salt
1/3 cup (75 ml) extra virgin olive oil
4 Tbsp. (50 ml) white wine vinegar
1/2 cup chopped herbs (combination of tarragon, chives, parsley)
3/4 cup (175 ml) chopped green onions
1-1/2 cups (375 ml) of blanched sweet peas or edamame
Salt and pepper to taste
1. Place potatoes in a pot. Add water to cover. Bring to a boil and add the salt. Cook until tender.
2. Drain and place in a bowl. Immediately add the olive oil and vinegar and stir well.
3. When the mixture is a bit cooler add the herbs and onions and stir well again.
4. When the mixture is at room temperature, add the peas (or edamame)
5. Season with salt and pepper to taste. Serve.
Recommended from Editorial
Share this article in your social network
