The ideal summer cookout dish – lemony and a little sweet, with generous fistfuls of chopped herbs. From my superstar friend Jojo in Munich, whose food and taste always inspire me.
- 3 pounds small waxy potatoes (white, gold or red-skinned new potatoes)
- 1 bunch scallions, chopped (1 cup, more or less)
- 1/2 bunch flat-leaf Italian parsley, chopped (1 cup, more or less)
- 1/2 bunch cilantro, chopped (1 cup, more or less)
- 1/2 cup chopped fresh mint leaves (optional)
- 1/3 cup lemon juice (about 3 medium lemons)
- 1/3 cup olive oil
- 2 tablespoons honey (or agave)
- 1 teaspoon kosher salt (more to taste), plus additional salt for cooking water
- Wash potatoes and cut them into bite-sized chunks (eg halve very small potatoes, quarter slightly larger ones). Place in a large pot and add cold water to cover potatoes. Heat to boiling on stovetop, then salt the water and turn down to low to simmer until potatoes are tender – cook time 15-25 minutes depending on potato size. (You’ll want the potatoes soft enough that a fork inserted is easily removed again, but not so soft that the fork splits the potato.)
- While potatoes cook, wash and chop herbs. Trim off the ends of the scallion and use the rest (both green and white). Parsley and mint leaves need to be removed from the stems before chopping (pluck or use a knife). But smaller cilantro stems are soft and flavorful, so if you don’t mind a little crunch, you can chop the soft stems with the leaves.
- In a mixing cup or small bowl, add fresh lemon juice, olive oil, honey and salt. Mix well with a fork.
- When potatoes are ready, drain them in a colander and add them to a large bowl. While potatoes are hot, add lemon mixture and herbs and mix well. Taste and add more salt if needed. Serve warm or at room temperature.
Serves 9-12 (and makes great leftovers).
- Substitute herbs as you like – basil would also be great in summer, or whatever you have in quantity.
- For an adult audience, a sprinkle of cayenne into the dressing adds a subtle kick.
- Leftovers are delicious cold from the fridge, or warmed to room temperature.
- You can use medium-sized waxy potatoes (red or gold) as well; cut into bite-sized chunks before cooking. The cut chunks break apart somewhat when mixed, so the dish will look messier, but the benefit is that the cut pieces also absorb the dressing more fully.
Here’s a link back to the post and pictures.