Embracing Summer Flavors: A Fresh Herb Potato Salad & The Joy of Summer Fest 2009

The air is buzzing with the spirit of summer, and for food enthusiasts like me, that means a celebration of vibrant, seasonal ingredients. Today, I’m thrilled to dive into a topic that truly embodies this sentiment: fresh herbs. This post, though a bit of a last-minute endeavor – please excuse the hastily snapped photo – comes from a place of genuine excitement. The recent launch of Summer Fest 2009, a fantastic four-week, cross-blog culinary event, has truly captured my imagination. Co-created by the wonderful team at A Way to Garden and some of my absolute favorite voices in the food world – Matt Armendariz of Mattbites, Jaden Hair of Steamy Kitchen, and Todd and Diane of White on Rice Couple – it’s a brilliant initiative. With guest appearances from celebrated bloggers like Shauna and Daniel Ahern of Gluten-Free Girl, Marilyn Pollack Naron of Simmer Till Done, and Paige Smith Orloff of The Sister Project, this event is a true confluence of culinary talent and passion. And naturally, I wanted to be a part of this vibrant community celebration.

The theme for today’s Summer Fest kick-off is fresh herbs, a subject I could effortlessly explore for hours if time allowed. As it stands, I find myself with an abundance of parsley and a delightful deficit of time. My little clay pots, which generously adorn my back patio, seem to have found their calling with flat-leaf Italian parsley – alongside a burgeoning crop of tomatoes that threaten to spill over into the neighbor’s yard! It’s a happy coincidence, as my love for this particular herb knows no bounds. Italian parsley, with its robust flavor and deep green leaves, is far more than just a garnish; it’s a culinary powerhouse that deserves a starring role in any kitchen.

The Underrated Power of Fresh Herbs: Beyond the Garnish

In my ongoing quest to incorporate more greens into my diet, herbs play an indispensable role. While spinach, kale, and chard are staples, Italian parsley offers a unique appeal. Its dark, leafy texture and slightly peppery, fresh taste allow it to be woven into dishes seamlessly, enhancing flavors without overwhelming them. The perception of parsley as merely a decorative sprinkle for potato salad or a garnish for a plate is, in my opinion, a culinary oversight. This versatile herb can profoundly elevate a dish, imparting brightness, a clean finish, and a wealth of nutrients.

Consider the potential of parsley. I frequently add entire bunches of it to hearty grain-based salads and lentil-barley mixtures, transforming them into fresh, vibrant meals. More recently, I’ve discovered how beautifully it blends into hummus, lending a zesty, herbaceous note that’s truly irresistible. But today, faced with a generous bounty of small, nubbly potatoes – about the size of walnuts – and a handful of freshly shelled peas, my thoughts turned to a different classic. It’s that time of year again when I find myself craving a comforting yet refreshing potato salad. This time, I envisioned a rendition where Italian parsley isn’t just an afterthought but a prominent ingredient, taking center stage alongside the other vegetables, ensuring its presence is felt in every delicious bite.

Crafting the Perfect Parsley-Forward Potato Salad

My typical approach to potato salad often involves roasting the potatoes. Roasting yields a crispier, more flavorful potato and, crucially, prevents them from absorbing too much mayonnaise, allowing for a lighter dressing. However, for this particular recipe, I aimed for a more delicate texture, something inherently tender and creamy. The process begins with carefully preparing your potatoes. Choose a waxy variety, like fingerlings or small new potatoes, as they hold their shape better when cooked. Scrub them clean and simmer them gently in salted water until they are just tender – not mushy. About two to three minutes before the potatoes are done, toss in a handful of fresh peas. Their natural sweetness and vibrant color are a perfect complement to the earthiness of the potatoes.

Once cooked, drain the potatoes and peas thoroughly in a colander. Immediately run them under cool water to halt the cooking process and help them cool down quickly. This step is crucial for maintaining their firm texture and preventing them from becoming waterlogged. Once cooled, refrigerate them until they are completely chilled. This cooling period not only enhances the texture of the salad but also prevents the dressing from thinning out prematurely.

The Bright and Tangy Dressing

The dressing for this potato salad is designed to be bright, tangy, and utterly delicious. In a bowl, combine your desired amount of good-quality mayonnaise. To this, add a generous squeeze of fresh lemon juice – and for an extra burst of “pow,” grate in some lemon zest. The quantity of lemon juice is entirely up to your personal taste; start with a good tablespoon or two and adjust from there. The lemon juice will thin the mayonnaise slightly, creating a consistency more akin to a creamy ranch dressing rather than thick, heavy mayo, ensuring it coats the salad beautifully without being cloying.

Once your potatoes and peas are thoroughly chilled, gently toss them with the prepared lemon-mayonnaise dressing. Now for the star of the show: the Italian parsley. Instead of finely chopping, tear over a large handful or two of fresh Italian parsley, ensuring you remove any tough stems. Tearing helps release its aromatic oils and provides a lovely, rustic texture to the salad. Finish with a generous grinding of fresh black pepper. For those who enjoy a bit more texture, finely diced celery or a hint of red onion could also be welcome additions, but the simplicity of this parsley-forward version is truly its charm. Today, I honestly can’t imagine a more perfectly refreshing and satisfying lunch. It’s light, flavorful, and full of the goodness of summer.

Join the Summer Fest Celebration!

The beauty of Summer Fest lies in its communal spirit, and you too can join in the fun! I highly encourage you to visit the aforementioned blogs – they are all masterpieces of culinary storytelling and photography, each post a delightful journey worth taking. Explore their takes on fresh herbs, leave your comments, and feel free to share links to your own herb-inspired creations or any favorite online finds. Remember, engaging with fellow food lovers is what makes these events so special, and I always cherish hearing your thoughts and experiences.

This four-week series is a fantastic opportunity to explore the bounty of summer produce. Mark your calendars and prepare for a delectable journey through seasonal ingredients:

THE SUMMER FEST 2009 SCHEDULE:
Tuesday, July 28: HERBS (Any and all.)
Tuesday, August 4: FRUITS FROM TREES
Tuesday, August 11: BEANS-AND-GREENS WEEK
Tuesday, August 18: TOMATO WEEK

Let’s make the most of this vibrant season, celebrating fresh flavors and the joy of cooking. Happy Summer Fest!

One Year Ago: Pizza on the grill, using Afghan flatbread