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Saturday, December 30, 2017

Mom's Parsley Potato Salad

Mom's Parsley Potato Salad

If yous grew upwards inward a household where mayonnaise was almost forbidden — though she never admitted it, I’m fairly for certain that Mom hates mayo — yous tin sympathize why I don’t convey a menage unit of measurement recipe for a classic (mayo-drenched) murphy salad.
It was merely non role of Mom’s cooking repertoire.
She did convey her ain version of murphy salad though.
One that involved parsley, lemon, olive oil, capers, but — non surprisingly — aught mayo.

Mom's Parsley Potato Salad

This is such a elementary recipe, but i that I dear together with plough to fourth dimension together with fourth dimension again.
The potatoes are boiled amongst garlic, bay leaf, together with peppercorns. I know it doesn’t audio similar much but it adds a lot of flavor together with complexity to the otherwise mundane potatoes. Which are together with then dressed amongst olive stone oil together with lemon juice.
Capers add together merely the correct flake of briny pop, land fresh parsley adds a outburst of vibrancy, color, personality, together with thus much flavor.

Mom's Parsley Potato Salad

I know this may non hold off similar much, but trust me when I country that it’s actually something.
Influenza A virus subtype H5N1 murphy salad that is fresh, light, together with packs merely every bit much, if non more, flavor than the traditional mayo based murphy salads.
The perfect side dish for your summertime barbecues!

Mom’s Parsley Potato Salad                                                                                                                 Print this recipe!

Serves iv every bit a side

1 lb / 453 gr potatoes (I used crimson potatoes)
two garlic cloves, peeled
1 bay leaf
1 teaspoon dark peppercorns
two tablespoons olive oil
Juice of ½ lemon
1 heaping tablespoon non-pareil capers
two tablespoons chopped fresh parsley
Salt together with freshly solid seat down pepper to taste


Put the potatoes, garlic cloves, bay leaf, together with peppercorns inward a large saucepan, add together mutual frigidness H2O to comprehend yesteryear close an inch together with flavor generously amongst salt. Bring to a boil, lower to a simmer together with educate until potatoes are fork tender, close v to viii minutes depending on their size.
Drain, discard the garlic, bay leaves, together with peppercorns, together with leave of absence to cool slightly.
In a minor bowl whisk olive stone oil together with lemon juice. Add capers together with one-half of the chopped parsley together with flavor good amongst tabular array salt together with freshly solid seat down pepper.
Cut cooked potatoes into 1 ½-inch chunks together with wearing clothing amongst parsley dressing.
Take a gustation together with conform seasoning every bit needed.
Sprinkle amongst remaining parsley together with serve.

Nutrition facts

One serving yields 148 calories, seven grams of fat, xix grams of carbs, together with two grams of protein. Sumber

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