Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Warm Potato Salad with Lemon and Fresh Herbs

Scott Phillips

Servings: 4 to 6

This simple side dish is a refreshing departure from mayonnaise-based potato salads. The warm potatoes soften the raw garlic’s flavor and make the herbs more aromatic.

Ingredients

  • 1-3/4 lb. baby red potatoes, sliced 1/4 inch thick
  • Kosher salt
  • 2 large cloves garlic, finely chopped
  • 1 cup lightly packed fresh flat-leaf parsley
  • 1/2 cup lightly packed fresh basil
  • 1/2 cup thinly sliced chives
  • 6 Tbs. extra-virgin olive oil
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 220
      Fat Calories (kcal): 120
      Fat (g): 14
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 0
      Sodium (mg): 220
      Carbohydrates (g): 23
      Fiber (g): 3
      Protein (g): 3

Preparation

  • In a large, wide pot fitted with a steamer basket, bring about 1/2 inch of water to a boil over medium high heat. Arrange the potatoes in an even layer in the steamer and sprinkle with 1/2 tsp. salt. Cover and steam, carefully stirring every 5 minutes or so, until the potatoes are just tender, 10 to 15 minutes total. Let cool briefly and then transfer to a large bowl.
  • While the potatoes are steaming, finely grate the zest from the lemon and then juice the lemon. Put the zest in a food processor and set the juice aside. Add the garlic to the food processor and pulse a few times. Add the herbs and pulse to coarsely chop. Add the olive oil, 1 tsp. salt, and 1/2 tsp. pepper and pulse until the mixture is fairly homogenous, scraping down the sides of the bowl as necessary. (Avoid overprocessing or the herbs will heat up and discolor; 10 to 12 pulses should do.) Add 3 Tbs. of the lemon juice and pulse once to mix.
  • Drizzle the herb mixture over the potatoes and toss gently to combine. Season to taste with more salt or lemon juice. Serve warm.

Reviews

Rate or Review

Reviews

  • User avater
    CJMason | 09/17/2017

    This is an easy and delightfully good recipe. Like others, I had more pesto than needed, but happily found uses for it with roast chicken and others. Will definitely keep this in the regular rotation!

  • User avater
    MotherMalone | 07/12/2014

    This is a great little side dish. The herb mixture is rather more than I use, but it keeps well in the fridge and can easily be used again!Delicious..... maybe I used a little more garlic, but I am a big garlic fan!

  • adri367 | 05/04/2013

    A really tasty dish, but could have used more garlic. I had way more of the pesto than I needed to coat the potatoes. A nice dish, but makes a lot of mess.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks