Oil n' Spice Potato Salad
Going to a potluck, outdoor barbecue, or a small meal with friends? What to bring that’s a little unique? How about an Olive Oil Potato Salad? Mayo is heavy and requires special handling to stay food-safe. Olive oil negates that problem. You can leave it out for your entire event. Olive oil is a healthier dressing, and it sits lightly in the stomach.If you like traditional potato salad, you’ll likely enjoy this variation. You can serve this hot or cold!
Ingredients
- 2 lbs baby potatoes (halved)
- 1 tbsp sea salt
- ½ c Extra Virgin Olive Oil
- 2 tsp coarse-grain mustard
- 2 large cloves garlic (chopped)
- 2 tbsp lemon juice (freshly squeezed **)
- ⅓ c green onions (chopped)
- 3 stalks chopped celery
- ⅓ cup chopped (fresh parsley)
- Pepper to taste
Instructions
- Pull out a large saucepan or stockpot.
- Put the potatoes and salt in to cook
- Bring to a boil, then turn down the heat to medium
- Test a potato after 5 minutes, it should be fork-tender If not, give it another minute.
- Put aside ¼ cup of the water, then drain the potatoes.
- Get a large mixing bowl and put your potatoes in it.
- Using your blender, chop up the herbs with the olive oil, parsley, lemon juice, mustard, and pepper.
- When the mixture looks blended, pour in the cooking water.
- Mix the dressing with the potatoes.
- Let the two marry for 10 minutes, stirring it after the five-minute mark.
- Toss celery into the salad with a bit of any green onions or parsley you have extra.
- Try to serve within a few hours
- Using a food storage bin In the refrigerator, this has a shelf life of three days
Notes
You may not need a whole lemon for this. Use the rest as garnish