Potato Salad With Herbs and Garlic

Tag: IQF Potato

This is a traditional non-mayonnaise potato salad, with some small tweaks and alterations to increase the amount of flavor absorbed by the potatoes. That is done by making small holes in the potatoes and making a flavorful herbed oil that soaks into the holes.

Use thin-skinned potatoes; otherwise, peel thick-skinned potatoes before cooking.

For best flavor, the potato salad should be made a few hours before it is served. It can be covered and refrigerated for up to 3 days (with gradually diminishing flavor).

4 to 6 servings
Ingredients:

    * 3 pounds potatoes, preferably new potatoes or fingerling potatoes, cleaned
    * 1/2 to 2/3 cup olive oil
    * 2 medium cloves garlic, minced
    * 1 teaspoon finely grated lemon zest
    * 1 to 2 teaspoon thyme or sage leaves
    * 2 tablespoons packed basil leaves
    * 2 to 3 tablespoons packed flat-leaf parsley leaves
    * 1 to 2 tablespoon freshly squeezed lemon juice
    * Salt
    * 1 medium onion, thinly sliced (optional)
    * 1 handful sugar snap peas (optional)