Lemon Cilantro Potato Salad
As I mentioned the other day, spring is right around the corner which makes me want to start using spring ingredients. There’s something about lemons that just make me feel like it’s spring out. This potato salad is great because it doesn’t have mayonaise in it! And it’s served warm. It’s a very memorable potato salad and would be perfect for Easter dinner.
The recipe comes from Hubby’s mom’s friend (I’m sure she found it in a magazine or online, but it was emailed to me by Hubby’s mom who got it from her). Hubby laughed because he was telling me something the other day about said friend of his mothers. He was asking me if I remember her. I said yea, I remember her, she’s the one who makes the potato salad. He laughed and commented that it was very fitting how I remembered her.
One Year Ago: Butternut Squash and Black Bean Quesadillas
Two Years Ago: Dorie’s Perfect Party Cake
Lemon Cilantro Potato Salad
Yield: 6-10
Ingredients:
2 lb (6 to 8 medium) Red Bliss potatoes, scrubbed
Kosher salt
1/2 cup extra virgin olive oil
1/2 tsp finely grated lemon zest
3 Tbsp fresh lemon juice
freshly ground black pepper
1/2 cup lightly packed chopped fresh cilantro
2 scallions (white and green parts), thinly sliced, or 1 shallot, minced
Directions:
Put the potatoes in a large pot of well-salted water. Bring to a boil and lower to a simmer. Cook, partially covered, until the potatoes are tender when pierced with a fork, about 25 minutes.
Drain and let cool slightly. While the potatoes are still warm, slice them about 1/4 inch thick (no need to peel).
Put half of the potatoes in a large serving bowl. In a small bowl, whisk the oil, lemon zest, and juice, 1 tsp kosher salt, and several grinds of pepper.
Drizzle half of the dressing over the potatoes. Add the remaining potatoes to the bowl, drizzle on the rest of the dressing, and toss gently with a large spatula to combine well.
Add the cilantro and scallions and toss gently again. Taste and add more salt as needed. Serve warm or at room temperature.
Recipe from Hubby's mom's friend
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m so sorry to hear about your mom. The people in the mid-west will be in our prayers this week for sure. Your mom is lucky to have you to help:-).
Your potatoes sound delish and I love your addition of roasted garlic. This is a great T-giving recipe particularly since it frees up the stove!
beantownbaker — November 24th, 2013 @ 5:52 pm
Thanks for the prayers. It has helped a lot over the last week.
this is totally cool! what a great way to free-up some space on the stovetop 🙂
hoping things are going well with the cleanup, glad to hear your mom and Andrew are ok!
beantownbaker — November 24th, 2013 @ 5:52 pm
Thanks Shannon. Can’t believe it’s been a week since the storm hit. We made a lot of progress this week, but it’s going to be a long road to come…
Sorry for your mom.she will be in every ones prayer mate.And second thing is this dish is really delicious and its good to be in kitchen and get some heat because of cold..jk..Looking forward for more dishes from you mate.