SUMMER POTATO SALAD
SUMMER POTATO SALAD
2 pounds small red or white new potatoes, scrubbed (907g)
3 cloves garlic, minced
¼ cup fresh lemon juice (60ml)
1 teaspoon of salt (5ml)
1 teaspoon of fresh black pepper (5ml)
1 teaspoon of cumin (5ml)
1 teaspoon of sugar (5ml)
½ teaspoon cayenne pepper (2.5ml)
½ teaspoon paprika (2.5ml)
½ cup olive oil (125ml)
1/3 cup of fresh chopped parsley (80ml)
¼ cup fresh chopped cilantro (60ml)
2 cups canned or jarred artichoke hearts, drained and quartered (500ml)
1 cup of black, pitted kalamata olives (250ml)
2 large ribs celery, diced small
4 pickled small gherkins, chopped fine
Additional salt and pepper to taste
Place the potatoes in a large pot of boiling salted water set over high heat. Let potatoes boil for 5 minutes. Reduce heat to low and cover with lid of pot slightly ajar. Continue to cook potatoes until tender about 10 more minutes.
Strain potatoes in a colander. Run potatoes under cold water until potatoes are cool. When cool slice potatoes in halves. Place in a large bowl.
Place garlic in a food processor and puree. Add the lemon juice, salt, pepper, cumin, cayenne and paprika. Blend in food processor. Slowly add the olive oil, processing until the dressing is emulsified. Combine the potatoes with the parsley, cilantro, and artichoke hearts, black-pitted olives, chopped gherkins and celery ribs.
Mix with the dressing and refrigerate 30 minutes to infuse flavours.
Taste and adjust seasoning if necessary.
Yield: 6-8 servings
2 pounds small red or white new potatoes, scrubbed (907g)
3 cloves garlic, minced
¼ cup fresh lemon juice (60ml)
1 teaspoon of salt (5ml)
1 teaspoon of fresh black pepper (5ml)
1 teaspoon of cumin (5ml)
1 teaspoon of sugar (5ml)
½ teaspoon cayenne pepper (2.5ml)
½ teaspoon paprika (2.5ml)
½ cup olive oil (125ml)
1/3 cup of fresh chopped parsley (80ml)
¼ cup fresh chopped cilantro (60ml)
2 cups canned or jarred artichoke hearts, drained and quartered (500ml)
1 cup of black, pitted kalamata olives (250ml)
2 large ribs celery, diced small
4 pickled small gherkins, chopped fine
Additional salt and pepper to taste
Place the potatoes in a large pot of boiling salted water set over high heat. Let potatoes boil for 5 minutes. Reduce heat to low and cover with lid of pot slightly ajar. Continue to cook potatoes until tender about 10 more minutes.
Strain potatoes in a colander. Run potatoes under cold water until potatoes are cool. When cool slice potatoes in halves. Place in a large bowl.
Place garlic in a food processor and puree. Add the lemon juice, salt, pepper, cumin, cayenne and paprika. Blend in food processor. Slowly add the olive oil, processing until the dressing is emulsified. Combine the potatoes with the parsley, cilantro, and artichoke hearts, black-pitted olives, chopped gherkins and celery ribs.
Mix with the dressing and refrigerate 30 minutes to infuse flavours.
Taste and adjust seasoning if necessary.
Yield: 6-8 servings
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