Warm Potato Salad with Rosemary Infused Olive Oil & Lemon Juice
VN, GF, SF
Yield: 4 servings
I was sitting on my deck one afternoon, enjoying the sun. The warmth of the sun released the fragrant oils of the rosemary and basil plants in the pots next to me. My mouth started to water and I wondered how I could use these herbs in some fun way that night. I had also just purchased some new potatoes and purple potatoes from my favorite health food store that sold local organic produce and voila! This recipe sprung into my head. I could just taste it and had to make it. I also made fresh pesto with the basil from my pots, and served it on fresh picked tomatoes and steamed veggies. For the main course I grilled salmon on the BBQ. What a great meal!
2lbs new potatoes of mixed varieties (e.g. purple, red,
-- fingerling potatoes)
1/4 cup each red and yellow peppers, chopped
2 green onions, chopped
Zest of 1/4 lemon
Juice of 1/2 lemon
Pinch of salt & black pepper
1/4 cup olive oil infused with fresh rosemary
1/4 cup parsley chopped
1-2 cloves of garlic minced.
Wash potatoes and boil in their skins until just tender.
While potatoes are cooling mix together peppers, onions, lemon zest and parsley.
Warm rosemary olive oil and mix with lemon juice, salt and black pepper.
Remove the skins of the purple potatoes and cut into pieces. Cut remaining potatoes in pieces with the skins on. Mix together.
Add pepper mixture to the potatoes.
Toss salad with the dressing and serve while still warm.
Rosemary Olive Oil
5 sprigs fresh rosemary, washed and dried.
1/3 cup extra virgin olive oil
Place Olive oil in a small pot over lowest heat setting on stove element.
Rub the fresh rosemary between your hand to release the aromatic oils. Place in Olive oil.
Warm for 1/2 hour. Do not let boil.
Remove rosemary and serve or store.
Recipes by: Dorothy Wilson
"This salad is delicious warm or cold, but is very nice warm. It will keep 3-4 days in the fridge."
Recipe published: Spring, 2008
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Above photo from Wikipedia, Free Encyclopedia.
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