One Potato, Two Potato, Three Potato, Four….

We all know the rest of this one, right?  OK – I actually can’t remember it, but I’m sure you all do!

I know I’ve waxed poetic about potatoes here before, and in my book, they never get old.  Maybe it’s my Irish roots, or my life with Celiac, but potatoes always have a place at my table.

Spring is potato season here in the upper Midwest and, as a card-carrying spud lover, I cannot walk by these beautiful baby reds. PS – I always buy the snap peas too, and usually I eat most of them before I get home.

This weeks recipe; Potato Salad with Lemon Vinaigrette, is the perfect way to celebrate these tiny red beauties.  Light and full of flavor, this salad offers a tasty alternative to a more traditional mayonnaise-based potato salad like my Mom’s Potato Salad.

Pick up a basket of little spuds this week and enjoy this Potato Salad with your friends and family.

Potato Salad with Lemon Vinaigrette

This is a lovely way to celebrate new, red potatoes readily available in the spring. Perfect for a picnic, cookout or party - you'll love the lively, light flavor.

Servings 4 people

Prep Time 20 minutes mins

Total Time 20 minutes mins

Ingredients

• 1 large lemon
• 2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 sprig fresh thyme or 1/4 tsp dried thyme
• 1 pinch kosher salt
• 1 pinch ground black pepper
• 2 pounds new red potatoes or new Yukon Gold
• 1 medium shallot or small red onion

Instructions

Make the vinaigrette

• Use a Microplane or peeler and zest the lemon. Set the zest aside
  
• Grab the sprigs of thyme. This is lemon thyme (pretty, right?) - which I love, but regular thyme is also lovely. If you don't have fresh, dried works beautifully
  
• Combine the juice of the lemon, red wine vinegar, thyme, olive oil, salt and pepper in a small jar
  
• Shake like crazy to emulsify and set aside
  

Make the Potatoes

• Finely dice the shallot
  
• Wash and drain the potatoes. I love to use the tiny red, new potatoes I find at the farmer's market. If you can't find them, cut the potatoes into 1/4" pieces
  
• Bring a large pot of water to a boil and add a tablespoon of salt
  
• Add the potatoes to the boiling water and cook until just tender - between 6 and 10 minutes, depending on their sizes
  
• Test the potatoes with a fork to see how they are doing. I start testing after about 5 minutes
  
• Drain the potatoes and let them cool for about 10 minutes. You want them to still be warm, but not piping hot
  
• Add the diced shallots and a pinch of the lemon zest to the warm potatoes
  
• Add a couple of tablespoons of the vinaigrette to the warm potatoes - I usually start with a small amount and add to taste
  
• Refrigerate the potato salad for 1-2 hours until nice and cold. Does anyone else use a plate instead of plastic wrap? I'm channeling my mother on this one!
  
• Stir up the potato salad, add more dressing if needed and serve
  
• It's light, full of flavor and the perfect accompaniment to all your summer favorites