Marinated Potato Salad
Potato salad you can take to a picnic and not worry about the mayo.
I recently made this for an outdoor meal with 340 people. It held up well and tasted even better after it rested for a few hours. Because of the rainy spring and late plantings there weren’t many local potatoes ready yet so I added zucchini to bulk it up to the 14 gallons that I needed to make. We’re just beginning the season where zucchini is added to everything…and last week I was really grateful for its prolific yields!
I think the fresh herbs are key to this—the rosemary and thyme add liveliness, and you cannot add too much parsley.
The capers give it a salty pungent punch.
Capers are the immature green flower buds of the Capparis spinosa grown in the Mediterranean and California. They are usually dried and pickled in a brine, and can range in size from an eighth of an inch to a quarter inch depending on the varieties. They go well with chicken, fish, eggs, tomatoes and other vegetables, and are a main ingredient of tapenade.
Feel free to add other vegetables like fresh green beans, tomatoes or fennel bulb. Ah…summer!
Marinated Potato Salad
Prep Time: 30 minutes Cook Time: 30 minutes for potatoes Marinate Time: 1 hour
Boil in salted water until cooked but not mushy:
Red or Gold Potatoes—around 1 1/2 pounds
Drain, let them cool.
Chop the potatoes into cubes.
Whisk in a small bowl:
1/4 cup Olive Oil
1 Tablespoon Lemon Juice
1 teaspoon Dijon Mustard
1 clove Garlic, minced
1 teaspoons Sea Salt—taste and adjust—if you use olives they will add salt
Pepper to taste
Combine in a large bowl:
3 cups cooked Potatoes, diced
1 cup Zucchini, diced
1 cup Celery, diced
1/2 cup Fresh Parsley, chopped
1/4 cup Green Onions, chopped
2-3 Tablespoons Caselvetrano or Colossal Green Olives
2 teaspoons Capers, chopped + 1 teaspoon Caper Brine
1 Tablespoon mixture of Fresh Thyme and Rosemary, minced
Gently stir everything together.
Let sit an hour before serving—it takes a while for the flavors to meld into the potatoes.
Taste and adjust.
The Life of Riley….cuddling on a hot day
2 thoughts on “Marinated Potato Salad”
Thanks, Ruth. I want to make this for my Nordic Fest company this weekend. It is delicious.
I just had some of that right after your big weekend, and it was delicious! PS…I had a great time there, as usual!