Nothing saying an American Classic meal like steak and potatoes. Steak was on sale this week and in an effort to keep the grocery bill down a bit more, I decided to stay away from mashed potatoes or a potato salad side that I would need to purchase dairy or additional ingredients and tried to rely completely on the potatoes in our bushel and what was in my pantry.
Our urban herb garden is teeming at the moment so I did a quick search for herbed potato salad. I found this great recipe from Cookie + Kate and was successful in using only pantry items to create the perfect compliment to a simple grilled steak seasoned simply with salt and pepper.
- 2 pounds small potatoes, scrubbed and chopped in quarters
- 1 tablespoon salt
- ¼ cup olive oil
- ⅓ cup lightly packed fresh parsley, roughly chopped, plus more for garnish
- ⅓ cup roughly chopped green onions, plus more for garnish
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 cloves garlic, roughly chopped
- Freshly ground black pepper, to taste
- 3 stalks celery, chopped
- In a large saucepan or Dutch oven combine quartered potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
- Reserve ¼ cup cooking water, then drain. Transfer potatoes to a large mixing bowl.
- In a small food processor or blender, combine the olive oil, ⅓ cup parsley, ⅓ cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Blend well, then drizzle in the reserved cooking water and blend until emulsified. (If you don’t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until emulsified.)
- Drizzle the potatoes with the herbed olive oil mixture and mix well. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, tossing every few minutes.
- Add the celery to the bowl, along with a couple tablespoons each chopped parsley and green onions. Toss again. Season to taste with salt and pepper and serve immediately, or cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but will keep well in the refrigerator for about two days.