Before the summer ends, I wanted to experiment with another potato salad before I start baking and roasting the hell out of them this fall/winter. (FYI- I’m a HUGE potato fan). This recipe below needed some tweaking but it’s full of flavor. We found it called for way too much olive oil so we scaled it down, but please let us know if you make any changes that worked well for you! Pair this with any sandwich dish for a perfect meal.

How to make the most of this recipe:

•    It last for about 2-3 days in the fridge but needs some stirring in between meals. Plan your meals around this dish to make it really count.

Rosemary and Thyme Potato Salad:
3/4 cup olive oil (we used about 1/2 cup oil- but honestly, less would be fine, too!)
1/4 cup fresh lemon juice (we used a little less to taste)
1 tsp lemon zest
3 scallions, thinly sliced
1/4 cup rosemary, finely chopped
1/4 cup thyme, finely chopped
2 1/4 pounds small red-skinned potatoes, unpeeled

Whisk oil, lemon juice and zest in small bowl to blend. Season with salt and pepper. Mix in scallions, rosemary and scallions. Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain and cool for 15 minutes, then quarter the potatoes. Add potatoes to bowl with dressing and toss. Let stand 10 minutes. Refrigerate or serve.

Shared with: John
Paired with: Chickpea sandwiches and grilled cheese

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