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.

Ingredients:

1 inch fresh ginger, peeled, then grated or minced
2 cloves garlic, minced
1 onion, diced
1/2 Lb. new potatoes, peeled & halved
1 can of diced tomatoes with juices
1 can of garbanzo beans, rinsed and drained
1 heaping teaspoon ground cumin
1 heaping teaspoon ground coriander
1 teaspoon turmeric (optional)
A shake of cayenne (to taste–note that this will gain potency as it warms up)
A shake of cinnamon
Salt
A glug of oil

Method:

Dice, mince, and humble your ingredients for the procedure ahead. In a dry, medium-large sauce pan, add all your dry spices (the cumin, coriander, turmeric, cinnamon, and cayenne). Turn the heat to medium and toast for about a minute, stirring so nothing burns. When the smell of the spices has warmed your nose like the first blush of a springtime katana duel, add your oil, onions, garlic and ginger. Stir quickly so nothing sticks and burns and let soften–about a minute (you can add some more oil here, if necessary). Add your potatoes, chickpeas, and the tomatoes with their juices. Stir everything so that nothing is stuck to the bottom of the pan and everything is well mixed. Reduce to a simmer, and cover. For the next 35 minutes the dish will cook itself while you decimate a warlord’s errant army, prank the local sword master, darn your ninja-gi, or whatever it is you spend your time with these days. If you are one of those rare ninja with actual free time, you can give the pot a stir every now and then to make sure nothing is burning, but you don’t have to micro-manage. When the potatoes are done, remove the lid and stir. Let your dinner fill your home with delightful smells for a few minutes, allowing excess moisture to steam away. Check for salt, and serve over rice. Feeds four, and makes fantastic leftovers.