I normally only post a potato salad recipe once a year on Memorial Day weekend, but this year you are getting an extra one. A few weeks ago Phil and I drove out to a winery in Yountville to bring dinner to my editor Alan, staff photographer Ian and his assistant Chris (who is also a photographer) who were in need of a good meal. I am currently (once again) on the injured list and so I haven’t been doing a whole lot kitchen-wise lately, so this completely gorgeous salad was the perfect thing to cook while elevating my leg* on a barstool.
This recipe was really just a happy accident. I had planned to visit my fellow Mutineers, but due to my injury had no plans to bring a meal. But then I started thinking about what they would be eating and the fact that they had been on the road for so long at this point, fueled by fast food and Red Bull. My obsessive nature took over and I felt compelled to serve them a home cooked meal, no matter how simple. So, as I can’t drive myself to the market right now I took look around the kitchen to see what ingredients I had on hand.
I found green beans and basil in the crisper, a jar of roasted peppers in the pantry, a pile of potatoes and meyer lemons and a bottle blood orange olive oil. Now, normally I don’t like to use a specialized ingredient like blood orange olive oil, but you can easily create a substitute by infusing olive oil for a few days with your favorite citrus zest.
I love this salad, because it tastes like summer. This is the time of year when I am worn out on winter vegetables and I need a hit of fresh summer flavor. The fragrant citrus and herbal aromas of this salad are the reason I cook.
Citrus Potato Salad
1/4 cup Blood Orange Olive Oil
Juice of 1- 1 1/2 Meyer Lemons (or your favorite small citrus)
1 1/2-2 TBS Dijon Mustard
2 TBS Fresh Thyme Leaves
1/2 cup Fresh Basil Leaves, chopped
1 Garlic Clove, minced or grated
Sea Salt, to taste
Freshly Ground Pepper, to taste
6 Medium Potatoes (use your favorite), baked, cooled and diced
2-3 Roasted Red Peppers (I used preserved peppers), sliced into strips
3 cups (or so) Green Beans, trimmed, blanched and chopped in 1 to 2 inch pieces
In a large bowl, combine the oil, juice, Dijon, thyme, basil, garlic, salt and pepper, whisking to combine. Add in the potatoes, roasted peppers and green beans, tossing to coat before serving.
Note: Many potato salad recipes call for you to boil your potatoes, I do not recommend this. I think you get a much more pure potato flavor and a more pleasant mouthfeel to the salad if you roast your potatoes instead.
*I am fine. I have an owee (owee is a technical term) on my knee. I’ll be in a brace for a while, but will survive.