European Potato Salad
Potato salad is such a perfect food for a hot summer day. This is a super simple version, used in several European countries, and one that we frequently use in our home. Bursting with the flavor of fresh herbs, it is a delightful addition to any meal. Left overs can be heated in a skillet for breakfast the next day! (That’s what I do:) Delicious!
3-4 large red potatos
1-2 teaspoons salt
2 tablespoons finely chopped fresh parsley
3 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh dill
1 small garlic clove, minced
zest of half a lemon
3 tablespoons olive oil
Wash and cut potatoes into bitesize pieces. Add potatoes to a pot, cover with enough water to barely cover them. Add 1 teaspoon salt to water. Bring to a boil and cook at medium heat until knife tender (7-10 min).
While the potatoes are cooking, mix together the chopped parsley, chives, dill, minced garlic, lemon zest, and olive oil in a bowl.
Once the potatoes are done cooking, drain the potato water into a container and add 1-2 tablespoons of potato liquid into the dressing. Toss the potatoes and dressing while the potatoes are warm. Season with salt if desired! Serve at room temperature. Enjoy!