A July 4th Note from Jon Joseph
It was Yunmen who got it all started, When asked to say something that transcended the buddhas and ancestors, he merely replied, “Italian Potato Salad—five stars.”
When we were kids, once a year on the Fourth of July, my mom would buy for us store-made potato salad from Louie LaRossa’s, our neighborhood market. Mrs. LaRossa made it with a simple dressing of olive oil and red-wine vinegar (no mayo), lemon zest, and parsley, That treat remains one of my favorite childhood memories of summer; I made this recipe this morning using purple potatoes harvested from our garden.
Please enjoy a meal with your family and friends this holiday weekend; perhaps one with potato salad.
Italian Potato Salad
24 oz baby red new potatoes, quartered
1 tbsp kosher salt, plus more to taste
¼ c extra virgin olive oil
1.5 tbsp red wine vinegar
1 lemon, zested and juiced
2 cloves garlic, minced
½ tsp ground pepper
2 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
Dice potatoes into “fat” quarters. Slice each potato in half lengthwise, then each half widthwise.
Place potatoes into a large 6-quart pot (they need room to move). Add enough cold water to cover the potatoes by about two inches.
Place the pot over high heat and bring the water to a boil. Add the kosher salt, then reduce the heat to medium-high. Boil until the potatoes are tender and can be easily pierced with the tip of a knife, 8-10 minutes.
While the potatoes are cooking, make the vinaigrette. Combine the extra virgin olive oil, red wine vinegar, lemon juice, lemon zest, garlic, parsley, and chives in a small bowl or 1-cup measuring cup. Whisk until the dressing is emulsified.
Drain the potatoes, shake to release as much water as possible, then place the potatoes back into the hot pot. The heat from the pot will help any residual water dissolve.
Pour the vinaigrette over the potatoes, then toss to coat. Taste for seasoning and add additional salt or pepper as needed.
Marinate at room temperature for at least 1 hour, and up to 4. Serve at room temperature, and enjoy!
Thank you, Our Salty Kitchen!