Spring Potato Salad is a variation of a classic potato salad. This one is light in taste and broad in flavor, allowing it to stand up well on its own or as a compliment to a full meal. Appropriate for any season, this spring potato salad is custom built for the warm, light-filled days of spring and summer.
Spring Potato Salad
Somehow we’ve been blessed with having an abundant number of friends in our lives who are fantastic cooks. Among them are family members, work colleagues, folks we know at church (principally among them our pastor,) and just ordinary people who are extraordinary friends in and out of the kitchen.
We accepted another invite over to our friend April’s adobe last night and once again we weren’t disappointed by what she put out in front of us. In addition to the main event which we will be featuring in the next few days, this spring potato salad was served as a side. Featuring yellow-tinged Yukon gold potatoes and a bright and zesty dressing, this spring potato salad is a welcome alternative to the traditional cream based preparations to which so many of us are accustomed. This potato salad is easy to make and sure to please, I hope you give it try this season! -Dan
Spring Potato Salad
- 2 pounds Yukon Gold potatoes
- 1 Tbsp. kosher salt plus more for seasoning
- 1 tsp. unsalted butter
- 3/4 cup fresh corn kernels from about 1 ear of corn
- 1 1/4 cups extra-virgin olive oil
- 2 Tbsp. finely grated lemon zest
- Juice of 2 lemons
- 1 bunch flat-leaf parsley stemmed and chopped
- 5 cloves garlic smashed or pressed through a garlic press
- 1/2 tsp. crushed red-pepper flakes
- Freshly ground black pepper
- 1/3 cup small-dice country ham optional
- Place the potatoes in a large pot and add water to cover by 1 inch. Add the 1 tablespoon salt and bring to a boil. Cook until potatoes are just fork-tender, about 8 minutes. Drain the potatoes and let them cool to room temperature. Quarter the potatoes and place in a large bowl.
- In a small sauté pan, melt the butter over medium-high heat. Add the corn to the butter and cook until the corn is lightly browned, about 2 minutes.
- Place the olive oil, lemon zest and juice, parsley, garlic and red-pepper flakes in a medium bowl. Mix well and season the dressing with salt and pepper.
- Add the corn and ham to the potatoes. Add the dressing and mix well. Adjust the seasoning and serve.