We are once again signed up for a veggie box from our friends at Coopers CSA Farm in Zephyr, Ontario! Last week we got our first box, which included thyme, sage, oregano, russet potatoes, lettuce, and asparagus. J had a craving for potato salad so I boiled up the taters and served up some salad borne of my mother's recipe, which, in my opinion is the best in the world. I shall share it, because I'm that kind of a gal!
Cut up some potatoes into 1/2" squares - as much or as little as you want -and boil them until tender. Depending on the potato, I usually don't peel the skin off but in this case, it was necessary.
Finely chop an onion (which will be enough for a salad for about 6-8 people, use a half if you're making less). Chop a whack of parsley. I use probably about 1/3 to 1/2 of a cup for 6-8.
Once the potatoes are cooked, drain them and put hot into a bowl. Right away, squeeze at least half a lemon over it and add about 1/4-1/3 cup of plain vegetable oil, canola is best. Add two teaspoons salt (or to taste), the parsley, and onion and gently mix it up. It should be good and lemony, so add to taste. It's best if it sits in the fridge to cool for an hour or two before serving.
It was most delicious and made with parsley from my indoor herb garden and the beautiful potatoes from the farm. As such, it was part of a fantastic little "we don't have a bbq but we're still going to eat like we have one meal" that had a bit of steak and corn on the cob to round it out.