Warm Garlic and Rosemary Potato Salad
Mustard Mayo potato salad – it’s…well….it’s kind of ickish. It’s only something you can have a little bit of at a time, or go through phases of it (you eat a big tub, then you’re off it for a year). Also, it kind of only edible at picnics, isn’t it?
I saw something like this on Barefoot Contessa. After boiling the potatoes, she puts in chicken broth and white wine. Well, I didn’t have any of the former, and I’ll never have any of the latter (the Muslim thing, and all). And I didn’t have mustard to make a vinaigrette, but the garlic and rosemary flavored olive oil in this was just perfect. This is a really light, fresh potato salad that I served with chicken sandwiches. Hot, warm, or room temp, I think, would be best.
Warm Garlic and Rosemary Potato Salad
10 small new red potatoes
1 – 2 tbs fresh rosemary sprigs
2 big cloves garlic, chopped
1/4 to 1/2 cup olive oil
4 scallions, chopped
Handful of flat leaf parsley, chopped
Salt and black pepper
1. Pour olive oil into a pan over low or medium low flame. Add the garlic and just let it simmer lightly until it gets golden brown. This will take only about three minutes – think of it as steeping. At the very last second, put in the fresh rosemary sprigs and let them sizzle for a few seconds.
2. Clean and quarter the potatoes, then put them into cold water. Add salt. Boil the water and potatoes until potatoes are soft. Drain.
3. Pour the hot olive oil onto the hot potatoes. Mix well.
4. Mix in the fresh chopped parsley and scallions. Salt, pepper, and eat!