Potato Salad w/Cold Smoked Mesquite Sea Salt
I don’t think you can have any kind our outdoor gathering in the summer without potato salad. But who says it has to be the usual?? Making a delicious variation of a summertime classic is exceptionally easy…
Time: 30 mins
Yield: 8 servings
Author: Heather
Skill Level: Easy enough!
Why this is SO good:
This is a different potato salad recipe than you’re probably used to…but it’s such a pleasant surprise! It lasts longer on a picnic table in the summer because it doesn’t have mayo or sour cream!
Ingredients:
3 lbs red potatoes, cut into bite sized chunk
1/3 cup extra virgin olive oil
2 TBSP lemon juice
1 tsp lemon zest
2 garlic cloves, minced
1/4 cup chopped parsley
2 tsp chopped rosemary
2 tsp thyme leaves
2 tsp Cold Smoked Mesquite Sea Salt
-pepper to taste
How to make it:
Put the potato chunks in a large pot, cover with water by 2.”
Bring to a boil, and cook for 1o minutes until tender but still firm.
Drain the water from the potatoes, and let them cool a little while.
Whisk together the 1/3 cup oil, 2 TBSP lemon juice, the 1 tsp lemon zest, the minced garlic, the 1/4 cup parsley, the 2 tsp rosemary, the 2 tsp thyme, 2 tsp Cold Smoked Mesquite Sea Salt.
When the potatoes are cooler but still warm, mix gently with the dressing you just made.
Serve immediately or refrigerate until party time!
How to store it:
In an airtight container in the fridge, up to a week.
So, what if:
I don’t know how to zest. Ah, it is a different kind of ingredient, isn’t it! There’s a tool for that - or you can buy dried lemon zest to keep on hand for recipes such as this.
The potatoes still feel raw when I stab them with a fork. Boil them for about 3 more minutes before you drain!
