Summer Salad

Yesterday was a pretty quiet day.  We went to church, went out for breakfast, got groceries, I made a pie when we got home, we went shopping for a new ceiling fan, light fixture and comforter.  We only got the light fixture.  I'm not much for shopping anymore and can only go for a limited time. 

Once we got home I put on some potatoes for potato salad, they needed to chill.  We had steaks on the grill, potato salad, broccoli and a little later, fresh raspberry pie.  Excellent. 

Of course I only enjoy potato salad without the dreaded mayonnaise and this one was good. 

Fingerling Potato Salad with Gremolata Dressing from Cooking Light Magazine July 2008

Ingredients

1/2 pound white fingerling potatoes
1/2 pound red fingerling potatoes
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extravirgin olive oil
1 teaspoon grated lemon rind
1 garlic clove, crushed and minced
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon capers, drained

Preparation

1. Steam potatoes, covered, 12 minutes or until tender. Cover and chill.
2. Combine juice, salt, and pepper in a large bowl; slowly add oil, stirring well with a whisk. Stir in rind and garlic; let stand 10 minutes. Stir in parsley and capers.
3. Cut potatoes into quarters; add potatoes to juice mixture, tossing to coat.

Yield

4 servings (serving size: 3/4 cup)