Cookout season is officially here, and we want to discuss the real stars of the show: the sides. To continue our month of salads, Ilene Rosen shares how to whip one up with new potatoes, fresh herbs and lemon dressing from her cookbook Saladish. Here’s how she does it…
New Potatoes with Soft Green Herbs
From Ilene Rosen’s Saladish
When spring’s herbs are at their best, don’t mess with them — don’t mince them, don’t chop them, don’t even wash them! Use any combination of whole mint leaves, small dill and/or tarragon sprigs, lovage or celery leaves (torn if large), and long cuts of chives.
Recipe: New Potatoes with Soft Green Herbs
2 scallions, roughly chopped
1⁄2 cup plain yogurt
Grated zest and juice of 1 lemon
2 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1⁄2 lbs small new potatoes, scrubbed
About 2 cups mixed fresh herbs
To make the dressing, put the scallions in the bowl of a food processor or in a blender, add the yogurt and lemon zest and juice, and pulse to combine. With the motor still running, drizzle in the olive oil and process until smooth. Season to taste with salt and pepper. Set aside.
Put the potatoes in a large saucepan, add salted water to cover by 2 inches, and bring to a gentle boil. When the potatoes are just tender enough to be pierced through easily with the tip of a sharp knife, 10 to 12 minutes depending on size, drain in a colander.
When the potatoes are cool enough to handle, cut them in half and transfer to a bowl. Add half of the dressing and toss gently, taking care not to break the potatoes. Season to taste with salt and pepper. Let the potatoes cool completely.
When ready to serve, add three-quarters of the herbs, including the lovage (or celery leaves), and the remaining dressing to the potatoes and toss to combine. Shower the salad with the remaining herbs.
(Excerpted from Saladish by Ilene Rosen (Artisan Books). Copyright © 2018. Photographs by Joseph De Leo. Thanks to Franny Eremin for helping with this series.)