I know; “warm potato salad” is a really weird name. But I couldn’t think of anything else. “Potatoes with lemon vinaigrette that can be served warm or cold” wasn’t really doing it for me. And I felt like “potatoes with lemon dressing” wasn’t descriptive enough. So “warm potato salad” was the best I could do. 🙂
The other day, while I was browsing Pinterest, I realized that 90% of the recipes I was coming across were for fall foods…soups, apples, pumpkin. People, it’s August. EARLY August. I know that the stores are pushing back to school sales and Michaels’ has Halloween decorations out, but seriously. It is too hot to be thinking about pumpkin spice lattes and apple picking. Let’s focus on cookouts and swimming and enjoying the nice weather instead of racing ahead to the next season. Slow down, grill out, and watch the fireflies dance.
And have some potato salad.
Warm Potato Salad
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2 pounds small new potatoes
2 teaspoons salt + more to taste
1 garlic clove, crushed, pressed, or very finely minced
2 teaspoons dijon mustard
1 lemon, zested and juiced
1/4 cup olive oil
Black pepper to taste
1/3 cup chopped green onions
Scrub potatoes and cut into bite-sized pieces. In a medium saucepan, bring potatoes and 2 teaspoons salt to a boil with just enough water to cover. Cook for 8-12 minutes until potatoes are tender. Drain and return to the pot. Replace the lid and put the pot back on the still-warm eye for a minute or two. This will allow the potatoes to “steam” and get rid of some of the extra water. Transfer potatoes to a serving bowl.
Meanwhile, make the dressing. In a small bowl combine the garlic, mustard, lemon zest, and lemon juice. Whisk in the olive oil and season to taste with salt and pepper. Pour dressing over potatoes and toss to coat evenly. Sprinkle green onions over the top and toss again. Serve warm, cold, or at room temperature.