Herby Potato Salad
Brimming with fresh herbs, this isn’t your average mayo-laden potato salad. The bright flavors mix beautifully with the creamy baby potatos, and the peppers add an extra pop of tang along with some gorgeous color. If you’re skeptical about the mint, try basil or dill instead. Any mixture of tender herbs will do. And save the extra dressing for salads—it will keep for up to 1 week in the fridge!
ACTIVE: 20 MIN TOTAL: 35 MIN
2 lb baby potatoes or fingerlings
1 Tbsp Kosher salt
½ fresh parsley leaves, roughly chopped
1 Tbsp mint, finely chopped
½ cup chopped peppadew peppers (or sweet piquante peppers)
For the dressing:
½ cup extra virgin olive oil
2 Tbsp fresh lemon juice
1 Tbsp whole grain mustard
1 clove of garlic, minced
1 tsp rosemary, finely chopped
Splash of sherry vinegar
Kosher salt and freshly ground pepper, to taste
Place potatoes in a large pot and cover with cold water by at least 3 inches. Stir in 1 Tbsp Kosher salt and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and simmer until fork tender, about 5-7 minutes. Drain well, place in serving dish and set aside (these can also be boiled ahead of time—see note).
Meanwhile, prepare the dressing. Add all dressing ingredients to a mason jar, secure the lid and shake well to combine. Taste and adjust seasonings, if needed. Add dressing to the cooked potatoes, one tablespoon at a time. Top with the fresh parsley, mint and peppers. Serve.
NOTE: The potatoes can be cooked ahead of time. Once fork tender, simply run under cold water to stop the cooking process and place in a colander lined with a paper towel. Don’t store in a plastic bag as the moisture can make them get icky. These will keep in the fridge for 1-2 days.
BONUS TIP: The dressing + herbs + peppadew peppers make an amazing little salsa that you can use to top grilled/steamed/pan-seared/baked fish or chicken.
Easy Potato Croquettes
These yummy potato croquettes are like grown-up tater tots. You can even change up the recipe by mixing in cooked corn, peas, broccoli, diced scallions or even a handful of beans. Or try other herbs like dill, cilantro or basil. You can even swop the Panko for cooked quinoa or brown rice. The variations are endless, so go ahead and rock the boat.
ACTIVE: 25 MIN TOTAL: 45 MIN
1 lb purple potatoes (or other creamy fleshed potatoes), washed and dried, skin on
1 Tbsp Kosher salt
¼ cup finely grated Parmigiano-Reggiano cheese (or substitute nutritional yeast to make this recipe vegan)
2 Tbsp finely chopped flat-leaf parsley
1 garlic clove, minced
¼ tsp Kosher salt
Freshly ground pepper, to taste
Canola oil, for pan
Additional Maldon or other flakey sea salt, to finish (optional)
Place potatoes in a large pot and cover with cold water by at least 3 inches. Stir in 1 tablespoon Kosher salt and bring to a boil over medium-high heat. Once boiling, reduce to simmer and cook until fork tender, about 10-15 minutes. Drain and set aside to cool.
Roughly mash the potatoes, leaving some chunks for texture. Stir in Parmigiano cheese, parsley, garlic, salt and pepper. Taste and adjust seasonings, if needed. Working with your hands, form into flat patties, about the size of your palm. Set aside.
Heat oil in a heavy-bottomed skillet over medium-high heat. Working in batches to not overcrowd the pan, fry the croquettes until golden brown, about 2 minutes per side. Place on a plate lined with a paper towel to soak up excess oil. Sprinkle with flakey sea salt to finish. Serve immediately.
Recipe adapted from Sicilia e le Isole in Bocca (vintage Italian cookbook)
Watch the RECIPES on Periscope!
Both of these recipes were featured LIVE on Periscope, W1:E3 of my weekly show. To watch the replay, click here: