There is something about potato salad that shouts summer to me. The barbecues that abound during the fleeting Washington summer days and the summer holidays that are always connected to picnics each require potato salad.
The problem with traditional potato salad is it's always made with mayo and if there is one thing my sister and I have in common, it's our distaste for mayo. Who says potato salad has to be made with mayo anyway?
This Fresh Herb Potato Salad came about because I've got a habit of buying herbs with grand intentions of using them and then those grand intentions get derailed.
My mind always forgets that one person can only eat so much and herbs don't do a very good job hanging out in the fridge.
Thankfully the fresh herbs begging not to be wasted and my recent CSA share happily teamed up and became this salad. I know I'm a bit prejudiced but this is
Creamy and colorful potatoes bring anti-cancer, anti-inflammatory, and heart health to the table. The mix of herbs add some powerful detoxification benefits along with their plethora of "anti" benefits.
Even though I already know just how beneficial plants are I never cease to be amazed by them.
Have you ever stopped and truly thought about what God did when he created food?
He didn't just create food so that our bodies would survive, He created food knowing that we would all have different tastes and needs. He created with each one of us in mind. He created to bring us both health and joy.
Here I am writing about a potato salad and off I go down a rabbit trail, a trail that I could get lost on. So....
Pick a sunny day and make this Fresh Herb Potato Salad and while you are enjoying each bite think of how awesome God's creation is.
Fresh Herb Potato Salad
2 pounds fingerling potatoes, cubed
2 tablespoons coconut oil
1-2 serrano peppers, minced
2 cloves garlic, minced
1 tablespoon coriander seeds
2 stalks spring or green onion, thinly sliced
1 cup each parsley, cilantro and dill
3/4 teaspoon salt
pepper, to taste
1 1/2 limes, zest and juice
Place potatoes in a saucepan of cold water and bring to a boil. Lower heat to medium and cook until potatoes are tender but not too soft.
Heat oil in a skillet. Add the serrano, garlic and coriander seeds. Cook for 2-3 minutes or until fragrant.
Add the potatoes, onion and 1/2 of the herbs to the skillet. Toss to coat. Add the lime juice and zest and remove from heat.
Add the remaining herbs and season to taste with salt and pepper.
*Thanks to Wild Hare Organic Farm for the amazing vegetables. We couldn't create these amazing recipes without the lovely vegetables we get in our weekly CSA share. Two Kitchen Collision received no compensation for this post and the recipe idea was entirely our own.