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Lemony Potato Salad with Basil and Mint
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Description
For those of us who can’t stand potato salads that consist of potato, egg, and mayo. This is a bright, summery salad that also cooks up nicely in a skillet for the next morning’s breakfast.
Ingredients
- ½ cups Olive Oil
- ¼ cups Freshly Squeezed Lemon Juice
- 1-½ teaspoon Lemon Zest
- 1 clove Garlic, Pressed
- ½ teaspoons Kosher Salt
- ¼ teaspoons Freshly Ground Black Pepper
- ½ whole Orange Bell Pepper, Diced
- 1 whole Red Bell Pepper, Diced
- ½ cups Shallot, Chopped
- ¼ cups Fresh Basil, Finely Chopped
- ¼ cups Fresh Mint, Finely Chopped
- 2-¼ pounds Red-skinned Baby Potatoes, Quartered And Unpeeled
- ½ cups Unripened Goat Cheese, Crumbled
- ½ cups Parmigiano-Reggiano, Grated
Preparation
1. Whisk oil, lemon juice, lemon zest, and garlic in small bowl to blend. Season dressing with salt and pepper.
2. Place 1/2 cup dressing in large bowl. Mix in bell pepper, shallot, basil, and mint.
3. Cook potatoes in a large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes.
4. Add potatoes to the bowl with the veggies and dressing and toss to blend.
5. Add goat cheese and parmigiano. Toss gently so the goat cheese doesn’t dissolve completely. Let stand 10 minutes.
6. Season to taste with salt and pepper, adding more dressing, if necessary. Serve at room temperature.
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