New Potato Salad
This French-style potato salad is traditionally made with white wine; we've used lemon juice and zest instead, lending the results a tangy freshness. This recipe calls for new potatoes because they hold their shape well as they're steamed and mixed. We chose red potatoes; white would be fine, too.
Everyday Food, July/August 2007
- Prep Time 20 minutes
- Total Time 1 hour 20 minutes
- Yield Serves 4
- 1 1/2 pounds red new potatoes, sliced 1 inch thick
- 1 teaspoon lemon zest
- 1/4 cup fresh lemon juice (from 2 lemons)
- Coarse salt and ground pepper
- 1/2 cup coarsely chopped fresh herbs, such as a combination of chives, parsley, and tarragon
- 2 tablespoons extra-virgin olive oil
- Set a steamer basket in a large pot with a lid. Fill with enough water to come just below basket; bring to a boil. Place potatoes in basket; reduce heat to a simmer. Cover pot; steam, tossing potatoes occasionally, until tender, 10 to 12 minutes.
- Meanwhile, in a medium bowl, place lemon zest and juice; season with salt and pepper. Using tongs or a slotted spoon, transfer potatoes to bowl. With a rubber spatula, gently toss potatoes with lemon juice. Refrigerate until cool, at least 1 hour.
- Toss herbs and oil with cooled potato mixture; season with salt and pepper. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.
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