A simple red potato salad recipe with fresh parsley and tangy lime.
We got some sad news this week and that’s why things have been quieter than usual around here. I wasn’t planning to post at all this week, but last night, this simple potato salad was so easy and comforting, it felt like the right thing to share, even with a heavy heart.
I find that potatoes are such a nice counterpoint to all the sandwiches and quick meals that happen in the warmer months and I’ve been experimenting with various flavors recently. I like this particular recipe for featuring perfectly cooked red potatoes tossed with a bit of olive oil, lime, and parsley. These potatoes are wonderful barely warm, having just mingled with the oil and lime, but they’re also kind of amazing just out of the fridge. I may have had potato salad for breakfast (on multiple occasions).
A note on the recipe – try to source organic potatoes when you can. Because they grow underground and are relatively thin-skinned, potatoes are especially susceptible to pesticide contamination. Look for more or less same-sized potatoes with robust flesh and vibrant skin.
A simple red potato salad recipe with fresh parsley and tangy lime.
- 7 or so small red potatoes, scrubbed
- juice of 1 lime
- 2 tablespoons olive oil
- 2 tablespoons, plus 1/2 - 1 teaspoon or more, sea salt
- 1 teaspoon fresh ground white pepper, use less if going with black pepper
- 1/4 teaspoon paprika
- 1/3 cup parsley, minced
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Place scrubbed potatoes in a large pot. Add cold water so that it’s 2-inches above the potatoes. Bring water to a boil and add 2 tablespoons sea salt. Once water is bubbling vigorously, cook potatoes until they are easily pierced with a knife, about 10 - 12 minutes. Drain and rinse with cold water. Allow potatoes to cool.
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Cut potatoes into quarters, cutting out any bad spots. Toss with olive oil and lime juice, as well as 1/2 - 1 teaspoon sea salt. Give mixture 5 minutes to absorb flavors, then toss in parsley, pepper, and paprika. Check salt levels (I find potatoes continue to absorb salt, so I tend to add a bit just before serving.).
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This salad will keep well in the fridge for up to 3 days.
Love the paprika in this recipe!!
Kiran, Thanks. We’re glad to hear that! Paprika has been sneaking into almost all my savory dishes lately.
So sorry to hear that things are not well in your world. Sending good thoughts and wishes your way.
Thanks for the kind wishes. We really appreciate it.
I’m sorry to hear that everything is not well with you – hope everything picks up soon.
Thank you Sarah.
I’m sorry that there’s some sad news on your end. I find that in times of loss or difficult there are a few things that help: friends, family, nature and food. I hope they all bring you some comfort…
Such nice thoughts, Batya. Thank you.
I sure hope everything is okay. xo
Hi MJ, Thanks. We are doing OK––Brian’s aunt died early this week. She was a really kind and wonderful lady and this world already isn’t the same without her warmth.
Sorry to hear about Brian’s aunt. We’ve been going through some similar things over here.
Food helps – there’s something about eating a meal with family.
Oh Sandra, I am sorry to hear about your troubles. And you are so right about food; we’ve been gathering and sharing all kinds of foods–it’s amazing how it can bring everyone together.
this looks outstanding.
and those salad servers! where’d you find such beauties!?
Thanks Jenn! I am rather smitten with those servers too! Scored them on sale at Anthropologie, get yourself a pair! http://www.anthropologie.com/anthro/product/shopsale-dining/26924555.jsp
how wonderful, thank you!
Really great recipe. I think this is a perfect side dish to bring to a picnic. The lime was just a great bright note to go along with the potatoes. This was a great score finding this recipe and it will be one I will recreate again and again. Thank you
Hi Brian, I am thrilled that you liked it and really appreciate the recipe feedback. Cheers!