Potato season is here, and guess what – it’s staying! Potatoes are one of those rocksteady crops that store through the fall and winter seasons, and tend to hold down the bass line in cold weather dishes. Though in September, I’m still making peace with the fading summer, and have trouble getting excited about potato soup and roasted roots.
This quick potato salad is bright and fresh, and poses a perfect seasonal transition from parsley to potato. I learned how to make this blended onion, lemon and mustard dressing in Ecuador, where my Spanish roommate first taught me to add onions to any dressing and cut their bite in lemon juice first. This creamy dressing bypasses the mayo and takes advantage of refrigerator staples.
Add a couple tablespoons of capers for a zingy addition.
- 2 cups evenly sized potatoes
- 1/2 cup diced yellow onions
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 1/2 teaspoon mustard power or stone ground mustard
- 1/2 teaspoon sea salt
- freshly ground black pepper
- 1 cup coarsely chopped parsley leaves
- Submerge the potatoes in a pot of cold water, so that the water comes up 1 inch above the potatoes. Bring the water to a boil and let the potatoes cook uncovered for about 15 minutes, or until a knife of fork slides into a potato easily, but before the potato becomes mealy and falls apart.
- While the potatoes are cooking, combine the onion, lemon juice, olive oil, mustard powder, salt and pepper in a food processor or blender, and puree until creamy.
- When the potatoes are done, drain them and let them cool enough to handle. Cut the potatoes in halves or evenly sized cubes and put them in a serving bowl.
- Toss the potatoes with the lemon-mustard dressing.
- Toss the parsley in last and serve with another crack of freshly ground black pepper.