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Meatless Monday’s Take on Picnic Week: Yummy Potato Salads

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Lemony Potato Salad


5 med potatoes like Yukon Gold
1 lemon
2 tsp dijon
1/4 cup olive oil
1 garlic clove, minced
salt, lemon pepper to taste
1/4 tsp thyme
1/2 tsp sugar
2 green onions

Instructions:  Boil potatoes until just fork tender but  don’t over cook or your salad will be mushy.  Grate 1 T lemon peel.  Squeeze 3 T lemon juice.  Whisk juice with peel and dijon.  Whisk in oil, salt, pepper, thyme, sugar.    Thinly slice onions.  Drain potatoes well and cut into chunks (you can peel if you want but I leave the skins on for added fibre) .    Add warm potatoes and onions to bowl.  Toss gently with dressing.  Serve warm or room temp.  Can make in advance – just don’t add lemon peel until just before serving or it will turn bitter.  If making ahead of time, cool the salad, cover and refrigerate for up to 2 days.  You might need to add a touch of oil to the salad to remoisten before serving if it’s a bit on the dry side.

Options:  Warm up your fave bottled dressing like balsamic and stir gently with warm potatoes  – the potatoes will soak up the flavour even better when the dressing is warm.  You could certainly add some other things like onions, hard boiled eggs, or bacon to this too.

Another option is poppyseed dressing and mandarin orange segments.  Hmmmm, what about some celery and pecans for crunch too?

Or maybe some spinach, feta cheese, toasted pine nuts, and fresh basil?  Toss the potato salad with an vinaigrette and for an extra punch of flavour, you could throw in a few black olives!


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