Edit ModuleShow Tags

Summer Potato Salad with Whole-Lemon Vinaigrette Recipe


Published:

Photography Scott Peterson, Food Styling Kim Kissling

Tired of mayonnaise-based salads, chef and cookbook author Rozanne Gold says she adores this “newfangled” way of making potato salad that she invented by accident. She simply whirled together a quartered lemon (seeds removed) with olive oil and garlic until it emulsified into a vibrant vinaigrette with tiny flecks of lemon rind. Improbable but delicious. To make entertaining even easier, this can be made a day ahead and brought to room temperature before serving. Gold suggests refrigerating the cooked potatoes overnight before chopping them for the salad, so you’ll want to plan ahead. If you don't have time for overnight, refrigerate until they are cold enough to help keep their shape when slicing.


Summer Potato Salad with Whole-Lemon Vinaigrette

Makes 8 servings

3 pounds large Yukon gold potatoes, not peeled
1 whole lemon
23 cup olive oil
2 large cloves garlic salt
   salt and pepper, to taste
14 cup fresh mint, slivered


Scrub potatoes. Place in a large pot with salted water to cover by 2 inches. Bring to a rapid boil, lower heat to medium, and cook until tender, about 30 to 40 minutes. Drain well under cold water and refrigerate overnight until very cold.

Peel potatoes and cut into 12-inch cubes. Place in a large bowl.

Cut off ends of lemon and cut into quarters to remove seeds. Place lemon wedges (rind and all) in food processor with olive oil and garlic. Process several minutes until very smooth. Add salt to taste.

Pour dressing over potatoes and toss gently. Add salt and pepper, if desired. Garnish with mint.


(Recipe from Real Food magazine.)

Nutrition info (per serving) Summer Potato Salad: Calories 292 (162 From Fat); Fat 18g (Sat. 3g); Chol 0mg; Sodium 418mg; Carb 31g; Fiber 4g; Protein 3g

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rfischer@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Latest Minnesota-Born-and-Bred Apple Variety Debuts

The University of Minnesota apple breeders release First Kiss, an early ripening cross from the ever-popular Honeycrisp apple

First Taste: El Burrito Minneapolis

The popular St. Paul Mexican restaurant opens in south Minneapolis

A True Farm-to-Table Dinner: Cedar + Stone Celebrates Farmers

Farmers get a special "thank you" dinner at JW Marriott's Cedar + Stone, Urban Table restaurant at Mall of America

Minnesota Wine Country: What’s New at the Minnesota State Fair

Enjoy local wines, hard cider, wine slushies, free food and wine demos and more at the Great Minnesota Get-Together

The Best (and Worst) Food Delivery Services

Twin Cities restaurant-to-your-door services, ranked

Gamertainment Go-Tos

Check out eight Twin Cities eateries to get your game on

New Specialty Brews and Beverages at the 2018 Minnesota State Fair

Quench your thirst with 40 specialty brews and beverages—here is a complete list of the 27 new and 13 returning beverages found only at this year’s Great Minnesota Get-Together

New Hotel, Great Restaurants: Stillwater Is Blowing Up

Lora Hotel, Feller Restaurant, Pearl and the Thief—what's going on in Stillwater!?

North Loop Destination: Fairgrounds Coffee & Tea

Espressos, teas, cold brews, and elixirs mean there’s something for everyone at North Loop’s new coffee and tea café
Edit ModuleShow Tags
Edit ModuleShow Tags