Potato Salad has been a staple side dish at just about any summer bbq I have ever attended. Creamy, rich, starchy bliss that sits in the sun and gently warms as the hot ways of light beam down apron the tubers covered in thick mayo.
While many people love the traditional potato salad, I tend to stay clear. First off, I strongly dislike conventional mayonnaise, which usually leaves a bad taste in my mouth. Second, warm mayo sitting out at room temperature in the sun is a wonderful way to spark a streak of illness amongst your friends and family who are attending your gathering. Not much summer fun when you are glued to the toilet ;)
The recipe below is an upgraded version that utilizes fresh, seasonal ingredients and eliminates the need for overly fatty ingredients.
With so many varieties of potatoes to choose from, which do you prefer to eat?
Purple Potato Salad
- 2 pounds purple potatoes
- 1/2 cup roughly chopped parsley (about 1 bunch
- zest and juice of 1 lemon
- 4-5 garlic scapes, thinly sliced
- 1/4 cup olive oil
- sea salt to taste
- freshly cracked black pepper
- Quarter the potatoes then place in a pot and cover with cold water. Add a few tablespoons of sea salt then bring to a boil, lower heat and simmer until fork tender.
- Drain the potatoes, let cool completely.
- Meanwhile, chop the scapes then sauté until tender in a tablespoon of butter, ghee, or olive oil. Once cooked, set aside.
4. Place the potatoes in a mixing bowl and add in the chopped parsley, lemon zest, scapes, and a few pinches of sea salt. Stir to combine.
5. Drizzle in enough olive oil to coat the potatoes evenly. Store in the fridge until ready to serve. Be sure to give it another toss and taste before serving. Adjust the seasonings accordingly.
Optional: For a richer flavor, grill the blanched potatoes. The char adds a nice smokey flavor!