Parsley Potato Salad

Parsley Potato Salad

John was sincerely shocked when he learned the news.  “You like mayonnaise on your burger?!”

Of course I do.  I love when grease from warm chuck melds with a little puddle of Hellmann’s, along with a slice of juicy tomato, crisp iceberg lettuce, and a lightly-buttered bun.  Apparently, not everyone agrees.

As I learned at a recent cookout at the pool, among people who do like mayonnaise, there are those who accept mayonnaise on a burger, and those who don’t.  Can this be true?  Now I am curious … if you have a minute, please cast a vote: do or don’t.

In the meantime, here is another of my favorite recipes for cookouts, picnics, and potlucks.  The good news for everyone?  No mayonnaise required.

Picnic Potato Salad

Serves 4 to 6

In this potato salad, I used Yukon Gold potatoes and leave the skin on for extra vitamins and fiber.  Steaming the potatoes (instead of boiling them) also helps to lock in nutrients.  In addition to being good for you, these potatoes are perfect for a summer picnic—no mayo to worry about, and the tang of the lemon combined with the refreshing mint can’t be beat, especially in our Texas summertime heat.

2 pounds Yukon Gold potatoes, chopped into bite-sized pieces

Juice of 2 small lemons

3 tablespoons extra-virgin olive oil

½ teaspoon salt, or more to taste

Freshly ground pepper, to taste

4 green onions (green parts only), minced (about ¼ cup)

2 tablespoons chopped fresh mint

¼ cup chopped fresh flat-leaf parsley

Place a steamer basket in the bottom of a large pot.  Fill the pot with enough water so that the water barely seeps through the bottom of the steamer basket.  Add the potatoes.

Bring the water to a boil over high heat.  Reduce heat to low and steam the potatoes, covered, until potatoes pierce easily with a fork, about 12 to 15 minutes.  Drain and transfer to a large serving bowl.

To the potatoes, add the green onions, mint, and parsley.

Whisk lemon juice, oil, salt and pepper in a small bowl.  Pour over the potatoes and herbs; toss gently to coat. 
Season with additional salt and pepper if desired.  Let marinate for 30 minutes to 1 hour before serving.  Serve at room temperature.

Make-Ahead Tip: Prepare salad but do not add green onions, mint, and parsley.  Cover and refrigerate for up to 24 hours.  One hour before serving, add green onions, mint, and parsley.  Toss gently to coat.


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