Parslied Potato Salad

Parsley and potatoes are a classic combination. Usually, it seems the parley is just there for garnish, but when done well the parsley actually tastes good and enhances the sweetness and earthiness of the potatoes. This technique for cooking potatoes helps season the potatoes as well as ensures a higher temperature which renders more of the starches giving a creamier potato. Serve this on a “plate” of Little Gem lettuces for added texture and flavor contrast.

INGREDIENTS:

METHOD:

Put enough water into a 2-4 quart saucepan to cover the potatoes well. Stir in a lot of salt. Enough so the water tastes really salty. This should be around 1-2 teaspoons per quart of water.

Add the potatoes, and bring to a bare simmer. Cook at this light simmer just until the potatoes are tender, around 6-8 minutes.

Carefully drain the potatoes really well. Once they have stopped draining and are no longer steaming, add them to a large non-reactive bowl, the wider the better.

Chop the parsley while the potatoes drain. Not too finely or everything will just taste like chlorophyll.

Drizzle enough oil over the potatoes to just coat them, then scatter the parsley over. Gently toss the potatoes or turn them with a rubber spatula. Check to see that they all have some oil. Drizzle a little more on if need be.

Let the parsley wilt a little so its flavor merges with the potatoes.

Drizzle the potatoes with the vinegar and season with the pepper. Again, toss or gently turn the potatoes to amalgamate the flavors.

Serve warm or room temperature.

Chef’s Tips:

You can add or substitute snipped chives or scallion greens if you want. Try adding pitted and cut oil cured olives to the salad.

If you have small potatoes, use a peeler to cut a band from the “waist” of the potatoes and cook them the same way, although you may need more time until they are tender. Drain them, and dress as soon as they are drained and serve hot as a side dish.

Serves: 4

Source: Chef Andrew E Cohen