Happy Holiday Weekend! We’re in Harbor Springs once again planting flowers. Spring is a busy time for planting.
This is a great potato salad to take to a picnic, it really is best served at room temperature. No worries about keeping it cold, so that it won’t spoil. Give this a try, the taste is incredible. I think you’ll make it again and again.
New potatoes are great for this salad but I know that it’s too early in the season for them, so I looked around the produce department for the smallest potatoes with the thinnest skins and I ended up with some small Yukon gold potatoes that taste great. I really like to make potato salads that don’t require peeling, I’m not at all fond of peeling potatoes.
Whatever size potatoes you use, cut them into bite size pieces, I quartered them or cut them into 1/8ths today depending on their size.
Picnic potato salad
1 ½ pounds small potatoes with thin skins, quartered
2 tablespoons olive oil, divided
Salt to taste
4 green onions, finely sliced
12 to 14 basil leaves, chopped
2 sprigs fresh parsley, chopped
2 sprigs fresh tarragon, chopped
1 tablespoon capers
2 tablespoons lemon juice
Preheat oven to 400 degrees F. Quarter potatoes, on baking sheet toss potatoes with 1 tablespoon of olive oil. Sprinkle potatoes with sea salt and roast in oven for 30 minutes or until potatoes are still slightly firm. Remove from oven and allow to cool briefly. Toss remainder of ingredients in mixing bowl and add additional salt if desired. This is equally good the next day, so don’t hesitate to make your potato salad the day before your picnic. Enjoy the holiday!