Badass Potato Salad
In celebration of the fourth of July, I thought some of you might like a good potato salad recipe you can use to awe your friends and humble your enemies. Does this one live up to its name? Let’s just say that when Batman had his memorial day barbecue on the beach, in the dark, alone (because he’s awesome), he probably made this salad.
INGREDIENTS:
5lb pound bag of potatoes, washed. (I like red skinned potatoes best, but yukon gold work fine)
Big handful of parsley leaves (when chopped, you want a generous cup)
2 lemons, both zested, one juiced
3-4 cloves garlic, minced
3 tablespoons of capers, drained (not rinsed) and roughly chopped
1/3 cup (or a generous glug) of olive oil
A shake or two of red pepper flakes*
Truth, Justice*
Sea salt
Pepper to taste
*optional
METHOD:
Put the potatoes in a large pot and cover with cold, generously salted water. Bring to a boil, then cook until a knife easily slides into the center–usually this is about 15-20 minutes after you reach a boil. The whole process takes about 40-45 mintes.
While the potatoes are cooking, make the dressing. If you have a cuisinart, you can just throw all your remaining ingredients in and give it a few whirls till it looks like a rough salsa. If not, have your sidekick laboriously chop everything by hand in true personality-building fashion, and give it all a good stir in a bowl. Your dressing should look more like a big mass of chopped green more than a liquid “sauce.” Let this sit to allow the flavors to develop while you finish dealing with the potatoes.
When the potatoes are cooked, drain them and allow to cool so you don’t burn yourself. Then, quarter, chop, or dice the hell out of them. When they are still warm, throw your dressing over them and toss, thoroughly. This is a great time to enjoy some amazing smells as all the lemon and garlic and parsley mellow out with the steam. Check for seasoning–usually the potatoes need a grind or two of salt, though a glug of olive oil helps if things seem too dry.
You can serve this warm in cooler weather or as a fancier side-dish, though I like it best at room temperature. It also makes for pretty excellent next-day leftovers.
*Note: this is adapted from a more dressed-up recipe from the always excellent food blog Orangette.