Buttery Potato Salad

Good evening!

Diran and I studied all weekend – we both had an exam this morning!
Since we passed most of our time at the library, we needed a lunch we could bring with us. I made the usual: a salad. Which is not that usual since there are tons of possibilities in the salad department!

Adaptation of “Pommes de terre au citron, à l’ail et au piment”, Salade pour changer, Marabout

Print recipe

Ingredients:

• 2 pounds mini potatoes
• 1 big handful chiseled fresh parsley
• 15 chives, chopped

Butter:

• 1/2 cup earth balance buttery spread (or butter)
• 3 cloves garlic, pressed
• Zest of 1 lemon
• 1 tsp Piment de Sainte-Béatrix, or espelette chilli pepper flakes

Directions: Put potatoes in a big pot, cover with water and bring to a boil. Reduce heat, cover, and let simmer 10 minutes. Meanwhile, prepare butter by mixing all ingredients with a fork.
When potatoes are ready, cut then in half. Add the prepared butter while potatoes are still hot and mix. Serve at room temperature.
You can make this salad in advance and keep in fridge – just bring back to room temperature before serving.

Makes 8 servings as a side dish.
Makes 4 servings as a main dish.

I loved this salad! It is very light tasting. If you want a dominant garlic taste, double the amount of garlic.

I really need to relax and go to bed early tonight! I have two exams left but they are next week.
I deserve a night off :).