baby potato salad

every year growing up my family would dye hard boiled eggs a few days before easter, then on sunday my mom would crack open all the remaining ones to mash them up in a big bowl of colorful potato salad.  nowadays i take my potato salad eggless and mayoless (unless it’s vegenaise), but that doesn’t means it can’t still be colorful and delicious!

these baby red potatoes were so cute at the market it couldn’t help but take them home.  they are so much more tender and sweet when small like this, and cook up quick too!  they went perfectly with a simple blend of lemon, cumin, coriander and fresh parsley leaves.  my tasty homage to my mother’s easter potato salad.

baby potato salad
2 lbs baby red skinned potatoes
1/2 c thinly chopped celery
1/2 c thinly chopped red onion
1/4 c finely chopped parsley
2 tbsp lemon juice
1/4 c olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground black pepper
1/2 tsp salt

begin by bringing some water to a boil in a medium-sized pot, with just a pinch of salt.  rinse and scrub your potatoes until clean.  once boiling gently toss the potatoes in the water and let boil on high for 10 minutes.  then cut the heat and let sit in the hot water another 15-20 minutes while you prep everything else.

chop up your celery, onion and parsley.  toss it all in a large bowl.

then juice your lemon and mix up the lemon juice with the oil and spices.  mix this dressing in with the chopped veggies well.  this way the potatoes can be quartered and added in last.  preventing too much mixing will keep them stay in tact.

when you are ready for them strain the potatoes and run under cold water for a few minutes until they are cool enough to handle.  slice them all in half once, then again, and gently toss in the bowl the remaining ingredients.  serve immediately or chill thoroughly.

simple, but so good.

yields 3-4 servings as a side