This salad is inspired by our favorite method for roasting potatoes -- rosemary, thyme, a dash of olive oil, salt, pepper, done. We both love potato salads as a summery side dish, but heavily mayonnaised versions are TheVom.com. For our less lingo-savvy readers, that means they make us nauseated.
Our version is tossed in a lemony vinaigrette, so it's refreshing and light. We served it as a side dish to the open-faced vegetable sandwiches that we wrote about earlier, and it came together in almost no time. You can refrigerate the salad before serving so that the flavors really come together, or even serve it warm.
Ingredients:
3/4 cup olive oil
1/4 cup fresh lemon juice
1 tsp lemon zest
3 scallions, thinly sliced
1/4 cup rosemary, finely chopped
1/4 cup thyme, finely chopped
2 1/4 pounds small red-skinned potatoes, unpeeled
Instructions:
Whisk oil, lemon juice and zest in small bowl to blend. Season with salt and pepper. Mix in scallions, rosemary and scallions. Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain and cool for 15 minutes, then quarter the potatoes. Add potatoes to bowl with dressing and toss. Let stand 10 minutes. Refrigerate or serve.
