Salad of new potatoes, lemon zest and greens
4 servings
30 minutes
The salad of young potatoes, lemon zest, and greens is the embodiment of freshness and lightness in Italian cuisine. Its roots trace back to the traditions of rural regions where simple yet flavorful dishes were cherished. Young potatoes, tender and slightly sweet, pair wonderfully with the refreshing tartness of lemon and aromatic greens. Extra virgin olive oil enhances the flavor nuances, adding softness and richness. This salad is perfect as a light side dish for meat and fish or as a standalone dish for a summer dinner. It is delightful both warm and chilled, allowing the richness of flavors to unfold at different temperatures. The simplicity of preparation and the naturalness of ingredients make it a find for those who appreciate culinary minimalism.
1
Cut the potatoes into pieces and boil in salted water, unpeeled, until soft for 10-12 minutes.
- Young red potatoes: 700 g
- Coarse salt: to taste
2
Meanwhile, in a bowl, mix lemon zest and juice, add salt and pepper. Transfer the potatoes to the bowl and mix. Chill for 1 hour.
- Grated lemon zest: 1 teaspoon
- Lemon juice: 0.3 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Add herbs and olive oil to the potatoes. Season with salt and pepper.
- Chopped parsley: 0.3 glass
- Green chopped onions: 0.3 glass
- Extra virgin olive oil: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Before serving, let it sit at room temperature for a while.