Wednesday, July 4, 2012

Herbed Redskin Potato Salad


It's the 4th of July, and many people are celebrating at barbecues or picnics.  And what better dish to offer at these events than a simple salad that goes with any- and everything?

This potato salad doesn't have mayonnaise; so not only does it keep well, without need of refrigeration, but it's also perfect for vegans who often have difficulties finding food they can eat at get-togethers.  Eggless mayonnaise is an off-tasting, poor substitute for the luscious "real thing."  So why bother approximating traditional creamy potato salad when you can make a version that is light and still delicious?

The beautiful red-pink potatoes I used for my salad were purchased at the Dixboro Farmers' Market, freshly dug just that morning.  This new venue is growing each week, with vendors offering everything from greens to baked goods of all varieties (traditional Southern treats, scones, pretzels, cupcakes, and even vegan goodies), honey, eggs, meats, and more.  You can even now buy a barbecue dinner prepared by serious enthusiasts who serve from a chuck wagon; they also prepare fruit cobbler in cast iron skillets.

Michelle Hartmann, one of the market's managers, says that the goal is to achieve a sense of community - picnic dinners, kids playing baseball, support for area farmers, a gathering place.  And ideally, a trip to the Dixboro Market could substitute for one to the grocery store, as a weekend's worth of prepared items, ingredients, and treats can be purchased locally from friends and neighbors.

Michelle and her managing partner, Jason Gold, are also looking for musical acts to perform family-friendly sets on Friday evenings at the market, to add to the festive atmosphere.  If you've got a recommendation, please send an email: info@DixboroFarmersMarket.org or hartmannwebmail@gmail.com.

Enjoy your holiday, as well as this potato salad!


Herbed Redskin Potato Salad

1 pound small (1"-2") redskin potatoes, halved or quartered
1/4 cup extra-virgin olive oil
1/8 cup rice wine vinegar
juice of 1/4 lemon
1 teaspoon kosher salt
generous sprinkle of freshly ground black pepper
pinch of red pepper flakes
1/4 cup freshly minced mixed herbs - basil, parsley, tarragon, oregano

Fill a medium saucepan with salted water; bring to a boil, then add potatoes.  Boil for 10-12 minutes, until fork-tender; drain potatoes and place into a medium mixing bowl.

Combine oil, vinegar, lemon juice, salt, pepper, red pepper flakes, and herbs; pour over potatoes and stir to coat.  Serve warm, at room temperature, or chilled.

Serves 4-6 as a side dish.

4 comments:

Cranberry Morning said...

I've never made potato salad like this, Mary. And I'm one of those who uses just a bit of Miracle Whip. I know that is a sacrilege to those who like that real, eggy mayo. :-)

But this is a great alternative, and our potatoes should be making babies any day now. I'll try the recipe! Thanks.

Jenn said...

I love potato salads like this.. especially warm... You could so do this on the grill too... actually, I think that is exactly what I will do... I know you are surprised by that! lol

Candace said...

I love mayo-less potato salad and yours looks so flavorful with the herbs. Yum! I hope you have enjoyed a wonderful 4th!

Chris said...

I haven't seen red skinned potatoes with the pink flesh before, that is cool.

Ghosts of Postings Past and Present

Looking for Something ...?

Loading...