I was chatting with my Mom this morning about several recipes I wanted to try out of this month's Southern Living magazine. All of them were great "summery" and light dishes that got me really inspired and ready to get in the kitchen after being out of town for several days! Todd had already requested burgers for dinner tonight, so I decided to try a spin on potato salad that was in the magazine. It was a great recipe because it was a lighter version of the original potato salad, and didn't include the "creamy" ingredients Todd can't stand in traditional recipes. It also includes lemon juice, which is always a winner in Todd's book, and the dish is even a great alternative to roasted potatoes. It got rave reviews from Todd (which was all that mattered - finally I can make some sort of potato salad!!), and was super easy to make!
Start with 2 lbs diced red potatos - boil for 15 minutes and allowed to drain and cool for 5 minutes. Meanwhile, whisk together 1/4 cup of olive oil, 3 tablespoons lemon juice, 3/4 teaspoon salt, 1/2 teaspoon dry mustard, and 1/4 teaspoon ground black pepper. Then, add 3 thinly sliced green onions, and 2 tablespoons chopped fresh parsley. Toss the cooled potatoes with the "dressing" and serve immediately at room temperature, or chilled.
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