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Lemon Garlic Potato Salad

February 1, 2011

In spite of the name, this doesn’t taste much like regular potato salad – It’s zippy and refreshing as opposed to rich and creamy. I think that’s why I like it. When confronting traditionally unhealthy food, I’d rather eat something totally different than a “low-fat” facsimile. Products like low-fat cheese or mayo just remind me that I could be eating something much tastier.

This potato salad uses olive oil instead of mayonnaise, making it much healthier than the usual white stuff. The added perk is that you don’t have to worry as much about leaving it out during a party. This version is also vegan, a fact I point out because I know a lot of us are baffled when it comes to feeding our vegan friends.

Originally, it was based on the potato salad from an Egyptian take-out place. Apparently the salad was good, because aside from the pyramids and cartoon pharaohs painted on the walls, this salad is pretty much the only thing I remember.

Trying to recreate it years later, it became an expression of my deep spiritual love of garlic. Eat this with someone you love, or more importantly, someone who loves you, because you will both smell like garlic for the rest of the month.You start with red potatoes, well-scrubbed and cut into a smallish dice. Drop these in a boiling pot of salted water for about 7 minutes until soft.

While those are boiling, combine the salad dressing in a small bowl: lemon juice, olive oil and minced garlic.

Combine the cooked potatoes with chopped celery, green onions, and fresh mint. I also like dill in place of the mint, or a combination.

Drizzle the dressing over the salad, add salt and pepper and mix it up.

Stick it in the fridge for a few hours to cool, or better yet, eat it the next day.

This was delicious with some black bean burgers.

Lemon Garlic Potato Salad

Serves 4-6

1 pound red potatoes, diced into ½-inch cubes
¼ cup green onions, thinly sliced
1 celery rib, diced
2 Tablespoons fresh mint, minced (or fresh dill)
2 Tablespoons olive oil
¾ teaspoon garlic, minced very fine (less if you are sensitive)
2 Tablespoons lemon juice
Salt and Pepper to taste
Optional: 2 hard-boiled eggs, diced

1. Bring a pot of salted water to a boil. Add potatoes and cook until fork tender, 7-9 minutes. Drain.
2. Whisk together garlic, lemon juice and olive oil in a small bowl.
3. Mix together all other ingredients in a large bowl.
4. Drizzle dressing over the salad and stir. Refrigerate for a few hours until cool. It’s even better the next day.

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