Green Potato Salad
Zesty Spanish-style potato salad with fresh herbs, lemon, and shallots.
Ingredients
- 8 medium Yukon Gold or yellow potatoes halved or quartered
- 1 lemon
- 1/2 tsp light miso paste like chickpea miso
- 1/4 cup olive oil extra virgin
- 1/2 tsp maple syrup
- 1 tbsp chopped parsley packed
- 1 tsp chopped chives packed
- 1.5 tbsp chopped basil packed
- 1/2 medium shallot roughly chopped
- 1 small garlic clove or 1/2 of a large clove
- 1/4 tsp onion granules
- 1 tbsp capers drained
- kosher salt to taste
- black pepper to taste
Instructions
Cook the Potatoes
- Put the chopped potatoes - halved or quartered is perfect - into a large pot and cover with water. Bring to a boil and add a pinch of salt. Cook until fork tender. This should take about 20 minutes. Be careful not to overcook or the potato salad will be mushy :) Drain the water and set aside to cool.
Make the Herb Sauce
- Add the lemon juice, miso paste, olive oil, and maple syrup to a food processor. Then add the parsley, chives, and basil, along with the shallot, garlic, onion granules, and a good pinch of kosher salt. I usually do about 8 grinds of fresh black pepper too. Blend for 30-40 seconds or until the sauce looks creamy and becomes a pale green color. Taste and add more salt and pepper as needed. Note: the sauce will taste different on the potatoes so go easy here and add mroe later if needed.
Toss
- In a large mixing bowl, add the sauce and 1 tbsp of capers. Then add in the cooled potatoes and toss gently to coat. Mix well so the potatoes are well coated in the herb sauce. Tip: I like to reserve a spoonful of the sauce to drizzle on top right before serving. Finish with a sprinkle of salt and pepper to taste and let rest at room temperature for 15 minutes before serving. Top with more fresh herbs if desired and enjoy!