Monday, July 4, 2011

Scarborough Fair Part Three--Thyme Potato Salad

When it comes to potato salad, I have some non-traditional preferences. I like skins on, for flavor, texture and yes, because peeling takes so much time. I prefer a vinegarette or olive oil-based dressing over mayo. No pickles, either. I love pickles by themselves, but I've never been one for including them in potato salads and keep them the heck away from my tuna.

The grocery had a sale on purple potatoes last week, and I'd never used them before. The package was just big enough to make a salad for two, so I didn't get any other potatoes to mix up the color a little bit. Check out the color:

I love it, it's practically the same color as the cutting board. 

Ingredients, not perfectly measured:

2 cups potatoes in bite-sized pieces
1 t salt divided
freshly ground black pepper
fresh lemon juice to taste
1/4-1/3 cup of olive oil
2 teaspoons fresh thyme.

Boil potatoes in water with 1 t salt for slighly less time than you would if you were cooking them for mashed. When you stick a fork in them, you should feel a little bit of resistance in the center. Otherwise, when you stir, they will fall apart. It'll still be tasty, but it won't earn you any points on presentation. Strain the potatoes and rinse with cold water. Allow to cool, about 20 minutes.

When it comes to mixing salad dressings, I like to use a medium-sized glass jar, such as one left over from salsa or jam. 

I start with the juice of one lemon, which yields about 1/4 cup. add olive oil, salt to taste and several grinds of black peper. Add the thyme, and mix well. This is where the jar comes in handy, you can just seal and shake.

Once the potatoes are cool, gently toss with the dressing. This goes very well with poultry. If I were to serve beef, I'd try it with fresh tarragon. With pork, probably rosemary.

Questions? Comments? Death threats? I'd love to hear from you!

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