4th of July Herbed Potato Salad - no mayo included
Mary Bilyeu | Contributor
It's the 4th of July, and many people are celebrating at barbecues or picnics. And what better dish to offer at these events than a simple salad that goes with any- and everything?
This potato salad doesn't have mayonnaise; so not only does it keep well, without need of refrigeration, but it's also perfect for vegans who often have difficulties finding food they can eat at get-togethers. Eggless mayonnaise is an off-tasting, poor substitute for the luscious "real thing." So why bother approximating traditional creamy potato salad when you can make a version that is light and still delicious?
The beautiful red-pink potatoes I used for my salad were purchased at the Dixboro Farmers' Market, freshly dug just that morning. This new venue is growing each week, with vendors offering everything from greens to baked goods of all varieties (traditional Southern treats, scones, pretzels, cupcakes, and even vegan goodies), honey, eggs, meats and more. You can even now buy a barbecue dinner prepared by serious enthusiasts who serve from a chuck wagon; they also prepare fruit cobbler in cast iron skillets.
Michelle Hartmann, one of the market's managers, says that the goal is to achieve a sense of community — picnic dinners, kids playing baseball, support for area farmers, a gathering place. And ideally, a trip to the Dixboro Market could substitute for one to the grocery store, as a weekend's worth of prepared items, ingredients and treats can be purchased locally from friends and neighbors.
Michelle and her managing partner, Jason Gold, are also looking for musical acts to perform family-friendly sets on Friday evenings at the market, to add to the festive atmosphere. If you've got a recommendation, please send an email: info@DixboroFarmersMarket.org or email@example.com.
Enjoy your holiday, as well as this potato salad!
Herbed Redskin Potato Salad
1 pound small (1- to 2-inch) redskin potatoes, halved or quartered
1/4 cup extra-virgin olive oil
1/8 cup rice wine vinegar
juice of 1/4 lemon
1 teaspoon kosher salt
generous sprinkle of freshly ground black pepper
pinch of red pepper flakes
1/4 cup freshly minced mixed herbs - basil, parsley, tarragon, oregano
Fill a medium saucepan with salted water; bring to a boil, then add potatoes. Boil for 10-12 minutes, until fork-tender; drain potatoes and place into a medium mixing bowl.
Combine oil, vinegar, lemon juice, salt, pepper, red pepper flakes, and herbs; pour over potatoes and stir to coat. Serve warm, at room temperature, or chilled.
Serves 4-6 as a side dish.
Mary Bilyeu writes about her adventures in the kitchen - making dinner, celebrating holidays, entering cooking contests ... whatever strikes her fancy. She is also on a mission to find great deals for her Frugal Floozie Friday posts, seeking fabulous food at restaurants on the limited budget of only $5 per person. Feel free to email her with questions or comments or suggestions: firstname.lastname@example.org.
You should visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related. And be sure to look for her monthly articles about holiday foods and traditions in the Washtenaw Jewish News.
The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.