Spring Potato Salad
When spring finally made it to Boston, my cravings for delicious, colorful and healthy dishes also awoke. Here is a great recipe for a filling potato salad that bursts with flavors and bright colors.
5-6 medium potatoes, quartered
2 cups raw asparagus, cut in 2-inch pieces
1 zucchini, sliced
1 cup sun-dried tomatoes in olive oil
5 grape tomatoes, cut in halves
1 large yellow pepper, cubed
3-4 pieces of jarred roasted peppers, roughly chopped
1 cup frozen corn, defrosted
5-6 basil leafs, cut in ribbons
½ cup EVOO
1 teaspoon lemon zest
1 lemon, only the juice
3 garlic cloves, grated
1 tablespoon fresh thyme
1 tablespoon fresh rosemary, finely chopped
1 teaspoons salt
1 teaspoon ground pepper
Place your potatoes on a baking sheet, season them with salt and pepper, and drizzle some olive oil on top. Roast them at 375F for about 25 minutes. While the potatoes are in the oven, drizzle some EVOO in a medium skillet and fry your asparagus and zucchini until softened. Season with salt, pepper and some garlic powder. When the potatoes are ready, mix up all your veggies in a large bowl and check for seasoning.
To make the vinaigrette, mix your ingredients in a sauce pan and let it simmer for 1 minute over medium heat. In the end, whisk vigorously to make an emulsion. Pour the vinaigrette over your veggies, mix it all together and serve immediately. Enjoy!