To celebrate summer solstice last Wednesday, I made a “to-do” list of summer activities I want to accomplish before September rolls around. As my peak work time happens between September-April, I try to relish in the lazy days of summer as much as I can. Luckily, this is very easy to do as I live within an few hours drive of the coast, Tahoe, or Yosemite. Besides my outdoor adventures I want to finish: kayaking, stand-up paddle-boarding, new hikes, and camping, I am also looking forward to hosting a few cookouts. Nothing says summer more than backyard bbqs complete with refreshing drinks, farmers market produce, and my favorite: potato salad.
This weeks posts will be all about celebrating the BBQ staple, the potato salad. All three upcoming recipes are delicious and forgo the worst part about tater salad, lots of calories and fat.
I love potatoes and often feel like they get a bad rap nutritionally. Sure, french fries and loaded baked potatoes aren’t doing anything for your waistline but thats not the potatoes fault! Skip the heavy toppings and a medium potato contains just 110 calories, more potassium than a banana and 1/2 the daily recommended value of vitamin C.
This salad highlights the other stars of summer, fresh herbs like basil and cilantro. It’s no secret that I love cooking Thai influenced food so this potato salad seemed like a natural fit. Serve this warm or at room temperature.
Try to find Yukon Gold potatoes for this recipe, their waxier flesh holds up well to chopping and to tossing with dressing. Keep the skin on for more fiber!
Spicy Thai Potato Salad
1/2 cup basil leaves
1/2 cup cilantro
5 garlic cloves
2 tbsp. Asian chili sauce (like sambel oelek)
2 tbsp. vegetarian fish sauce
1 lemon, zested and juiced
1 lime, zested and juiced
1 thai chili, chopped
1/2 cup vegetable or olive oil
2 lbs. Yukon Gold potatoes
Wash and dry the potatoes thoroughly, removing any grit from the skin. Bring a pot of salted water to a boil. Chop the potatoes into bite size pieces and place into the salted water. Reduce heat to medium-high and cook for 10-15 minutes until tender enough to bite through.
While the potatoes are cooking, make the dressing. Combine all ingredients from basil to chili pepper in a food processor and pulse until combined and finely chopped. With the blade running, drizzle in the oil and let whisk until combined. Season with salt/pepper.
When the potatoes are done, drain and toss with dressing. Enjoy warm!
Two more potato salad recipes coming this week, look for my next one on Monday.
Disclosure: By posting this recipe I am entering a recipe contest sponsored by the United States Potato Board and am eligible to win prizes associated with the contest. I was not compensated for my time.
Check out other potato salad favorites from The Recipe Redux
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