Lemongrass, Mint and Chive Potato Salad
I know I’m a little late to the party, but I just read the cookbook Jerusalem from cover to cover. This book features some dang good recipes while explaining the interaction of Jewish and Muslim cultures and foodways in Jerusalem. I highly, highly recommend.
Ottolenghi and Tamimi’s amazing use of herbs in this book prompted me to get a little herby myself with this refreshing potato salad. For inspiration, I turned to the big pot of herbs sitting on my front porch.
After some taste-testing trial and error, I decided to go with lemongrass, chives and mint. That combo might sound strange, but it actually works. These flavors are all uber refreshing and pair wonderfully with potatoes. Throw in some Greek yogurt and you’re golden.
Let me know how you like your potato salad and don’t forget the sustainability tips below!
Time: 30 minutes
Ingredients
¾ cup plain Greek yogurt
1 tablespoon olive oil
1 tablespoon minced lemongrass, about 4 stalks
1 tablespoon minced mint
2 tablespoon minced chives
Salt and pepper to taste
3 quarts new potatoes
Steps
Combine your yogurt, oil, herbs, salt and pepper in a small mixing bowl and set in the fridge while you boil the potatoes.
To boil the potatoes, place a large pot of salted water over medium-high heat. Add your potatoes and bring the water to a boil. Then reduce heat to medium-low and let them simmer for about 10 minutes, or until easily pierced with a fork. Strain your taters and let them sit until cool enough to handle.
Cut your potatoes into bite-sized pieces, about 1-inch, and set in the fridge until cool. Carefully fold your yogurt mixture into your potatoes. Serve cold.
Sustainability tips
Greek yogurt: I like Stonyfield Organics brand because Stonyfield is a B-Corp! That means they do amazing things for people and the environment. Since yogurt is made from cows’ milk and cows are basically the worst for the environment, you really have to choose a brand that does good.
Olive oil: Organic and/or fair trade is the way to go. Read more in my sustainable oils post. For this recipe, go for a dipping oil (not a cooking oil) to get the best flavor.
Herbs and potatoes: Seasonality is key here. If you get these things when they're in season in your area, they won’t have to travel as far to reach your kitchen (travel = GHGs = bad). If you grow them yourself, more power to you.