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
2⁄3 cup olive oil
2 large cloves garlic salt
salt and pepper, to taste
1⁄4 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 1⁄2-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