Those of you who know me know I love lemons and this potato salad fits the bill with the lemon zest and juice soaking into the warm potatoes. Yum!
This recipe does not contain mayonnaise like more potato salad recipes which is another reason I like it.
This recipe is best made and eaten immediately. I like eating it while it is still warm when the flavor of the lemon pops. But I've had it leftover and it's just fine.
A word about the potatoes. The size of these yukon gold potatoes vary. I've purchased bags that have the little ones, all about 2 inches, and those are the ones I prefer. They cook in 20 minutes and you only to have to cut them in half when they are done. However, I've also had to buy them when they are much bigger which means you have to increase the cooking time. Additionally I've discovered that it is not a good idea to cut them in half prior to cooking, they get too soft. So cook them whole and try to find the little ones.
Ingredients:
4 slices of bacon
zest of one lemon
1/4 cup fresh lemon juice
1 tbsp fresh rosemary, minced
3 garlic cloves, minced
1/3 to 2/3 cup olive oil
3 pounds Yukon Gold potatoes
Kosher Salt
3 celery stalks, including leaves
Salt and Pepper
Cook the bacon. Drain well and cool then chop into small pieces and set aside.
In a large pot bring water to a boil. Add a tbsp of kosher salt. Add the cleaned whole potatoes. Bring to a boil again, then reduce slightly and cook for approximately 20 minutes. Test for doneness with the tip of a sharp knife. They should be done but not mushy, you want your salad to hold together with firm potatoes.
While the potatoes are cooking make the dressing. In a small bowl zest the lemon, then juice the lemon. Measure out 1/4 cup of juice, add that to the bowl. Add the minced garlic and rosemary. Add 1/3 cup of good quality olive oil. Mix to combine and allow to sit while the potatoes cook.
Chop the celery along with the leaves.
When the potatoes are done put them into a colander in the sink and allow them to drain and cool. This will take about 20 minutes Once you can handle them, place them on a cutting board and start cutting each potato in half. Put the potatoes into a large bowl. Add the dressing, some salt and pepper, and mix gently allowing them to sit for a few minutes to absorb and dressing. Then add the celery and the bacon and mix again. If the potatoes absorb all the olive oil add a little more just to make sure they are not dry.
This is a perfect dish to serve with BBQ or take on a summer picnic.
If you want to make this vegetarian leave out the bacon.
