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

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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

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4 Responses to “Butternut Squash soup in the Crockpot”

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    1
    Robyn — November 7, 2008 at 5:39 am

    I have found taking pictures of soup to be more challenging but you make it look easy!

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    2
    Jen — November 7, 2008 at 1:56 pm

    I agree – soup is hard to photograph. This soup was very thick and chunky. Our bowls are all navy blue so I didn’t want to use that, so I just used my square plate since it was white.

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    3
    Steph — November 9, 2008 at 6:51 pm

    Inspired by your post, I made this yesterday. The texture was tough for me to deal with (I blended it with a food processor), but Scott liked it. Next time I might try it without the cinnamon (and without blending it), maybe make it a little less sweet. Thanks for sharing!

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    4
    Jen — November 9, 2008 at 7:21 pm

    Sorry you didn’t like it 🙁 It is sweeter. Have you tried the other butternut squash soup in my blog. That one isn’t so sweet. And its very creamy.

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