Lemon Parsley Potato Salad
This dish was inspired by an incredibly lemony and wonderful potato salad I had at Mountain - a beautiful little sanctuary of healthy food, acupuncture, and yoga, in Brooklyn right next to the Brooklyn Botanical Gardens. It just struck me how wildly satisfying AND healthy the dish was. And, because I love greens, I added a bunch of them to said dish to make this even better. A great side dish for any meal! It's easy and I hope you love it as much as I do
- 3 large potatoes chopped into bite-size chunks
- 1 bunch kale or chard,
- 1 lemon
- 1/3 cup fresh parsley
- 1/2 cup of olive oil
- 1/4 TBSP of Cumin
- 3 bulbs garlic
- Sea salt and pepper to taste (I use about 1/2 TBSP of salt and 1/4 of pepper)
- Place potatoes in steamer basket inside a large pot filled with about 1 inch of water. (You don't want the water to come over the steamer basket so you're boiling the potatoes, you want them to actually steam). Turn heat up to high and place lid on top. Let potatoes steam until tender (usually about 10 -15 minutes)
- While the potatoes are steaming, chop the chard or kale into thin strips and also chop the parsley (but keep separate). Slice the garlic bulbs into thin slices.
- When the potatoes are just about finished. Add the kale or chard and sliced garlic to the steamer basket and place the top of the pot back on for about 1 minute so the greens just wilt.
- in a small bowl, whisk olive oil, chopped parsley, lemon juice, cumin, sea salt + pepper.
- Without burning the crap out of your hands, carefully transfer the potato/greens mixture to a big bowl, add dressing and you're ready to go!