(I’ve been a busy bee prepping for the remainder of 2012 for my upcoming workshops. I’m super excited to announce that I will be partnering with 889 Yoga again and teaching all my workshops there (except an extra one in November in Owen Sound at a lovely holistic spa and Eat Well Feel Well 1 and EWFW 2 – Detox). Check them all out when you have a moment.)
Forget mayonnaise-drenched potato salads! They are a dish from the 1970′s, a thing of the past! This latest recipe was bursting with fresh flavours of summer herbs. The raw garlic, sea salt and extra-virgin olive oil gave it a distinct Mediterranean vibe that was even more delicious the next day from marinating over night. Wow, I’m so joyous to share this recipe with you because it’s SO delicious and SO easy.
And it was truly one of those last minute recipes because I was up North on the farm visiting my parents for the long weekend and there was large number of baby potatoes just begging to be turned into something amazing. My mom was actually going to roast them until I jumped in to offer my enthusiasm for her fresh herbs and suggested I make this salad.
So I went over to her herb garden with my scissors and chopped until I had a decent amount of fresh cilantro, basil, chives and parsley. I gave the bowl of fresh herbs a sniff and knew it was going to be perfection.
Ingredients:
- 1-2 fresh raw garlic cloves, chopped
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 20-25 small potatoes with the skin on, washed and chopped in half. Red potatoes would be lovely to.
- Sea salt
- 1/2 cup extra virgin olive oil or more if you like.
Method:
Okay normally I don’t boil food, but in this case because I was making a cold potato salad I wanted my potatoes to be perfect.
Fill a large pot with water, add a pinch of sea salt and fully submerge your potatoes. Bring to a boil and cook for 10-15 minutes. Now, the time is entirely dependent on the size of your potatoes. Give them a poke with a fork. You want them to be just done, like how pasta is cooked al dente. Immediately drain away hot water when done (keep the water for a stock though because those minerals are like gold!!) and run the potatoes through cold water and put them in the fridge.
Once cooled, coat the potatoes with the olive oil and toss in your herbs, sea salt and fresh garlic. Eat immediately!! It’s lip smacking good!! Or refrigerate overnight and let the flavours marinate. You could even add crumbled goat cheese on top.
Serves 4.
EnJOY!
Joy McCarthy, Registered/Certified Holistic Nutritionist (CNP, ROHP, RNCP), writer, speaker and Health Coach of Joyous Health, loves to inspire others to eat well, live well and be happy.
Joy has clients from all over the world and consults via phone and Skype. Contact Joy today and take the first step to joyous health!
