green potato salad

Hi!!!!! How's it going?? Life is feeling hectic, y'all. The last year's been real weird. Did I even tell you guys that I had breast cancer??? I know! What the fuck, right?

Anyway, here's a salad recipe! Ha! Awkward transition, I know. I personally believe in being super open about pretty much everything… but at the same time sometimes you're tired and you don't have time to fill the whole Internet in on your medical details and you really just want to share a delicious salad recipe with them. I hope that's ok. Feel free to ask me anything, salad or cancer related. 😂

This salad is adapted from Flavor by Ottolenghi and everyone I've made it for has totally flipped for it. It was my go-to Salad of the Summer last year, so I wanted to share it with y'all in time for plenty of picnics, potlucks, bbqs, and al fresco summer meals! I know you're going to love it. 💚

Green potato salad

Adapted from Flavor by Ottolenghi

2 ½ lbs baby potatoes

3 radishes

2 limes

4 eggs

White vinegar

1 cup basil leaves, plus more for garnish

1 cup mint leaves, plus more for garnish

2 cloves roast garlic

1 inch fresh ginger

Kosher salt

¼ cup extra virgin olive oil

Flaky salt to finish

Thinly slice 3 radishes (on a mandolin or with a sharp knife). Place radish in a small bowl and squeeze lime juice over top. Add a pinch of salt and stir to coat. Set aside. Repeat with a serrano pepper, slicing thinly, adding to another small bowl, and adding lime juice and salt. Stir and set aside.

Cut potatoes into large chunks; depending on the size of your potatoes this may be in half or in quarters. Place potatoes into a medium saucepan and cover with cold water. Add a good pinch of salt. Bring to a boil and reduce to simmer, cooking about 10 minutes, or until a knife goes through a potato chunk easily.

For the eggs: Place eggs in a small saucepan and cover with cold water. Add a splash of vinegar. Bring to a boil over high heat. Turn off heat and set a timer for 7 minutes. When timer goes off, drain and run cold water over the eggs to stop the cooking.

Make the dressing: Place herbs, zest and juice of one lime, garlic, ginger, 1 tsp salt, and olive oil in a food processor or blender. Process until a beautiful green sauce forms. Taste and add salt or lime as needed.

To assemble, put drained potatoes back into their pot and pour basil sauce over top. Add half the radishes and all the serranos and mix gently to combine. Peel eggs and cut in half lengthwise, add to the pot and turn to coat in the dressing. Transfer to a serving bowl or platter and top with the remaining radishes. Finish with a sprinkle of flaky salt.