by Eva Felis on May 2, 2013
Once upon a time I wished I were a princess. No never the queen, ladies with this job description have kind of a bad reputation. I guess there had been too much Grimm’s fairy stories in my early youth where the queen tent to be evil and demanding the princess’ heart. Lucky me becoming a princess never turned out… Growing up I also wished for white Christmas and I wished for endless ice cream. Then I wished for becoming a famous rock star but cancelled that early on due to my stage fright.
My childhood wishes sound pretty much unrealistic and hard to become true, but that’s also the problem with my grown up wish: finally becoming organized. Last week had been challenging. Isn’t it always the case just before leaving for vacation? I thought I had it all figured out, but my schedule had been turned upside down due to some switched appointments and I had been running all day to get everything done. It’s a mystery but working Eva is so much different, organized, accurate and dead on time. I am living proof for two extremes in one person, my inner organized genius being in conflict with my chaotic other half of the brain. So please tooth fairy, genie in a bottle or Santa Claus in future make me finish the laundry in time, so I can stuff my favorite shirt in my suitcase, make me buy deodorant (it makes all the difference) and let me go to the post office earlier, so they don’t close the door in front of my nose. And please make me pack my bag in time, so I don’t have to do it just before leaving and forget my toothbrush again. Thanks. That’s all for now.
This potato salad was the last meal I made at home before leaving for our road trip to Washington DC. The salad holds up very well until the next day. Actually that was my plan, taking the leftovers with me on the trip, but there was nothing left. It’s so much different from a German potato salad I grew up on and still love so much. But it is also much healthier, less work, easier and faster. This is a great potato salad for picnics, BBQ parties and office lunches, no mayonnaise therefor no problem if not being stored in a fridge for a long while. Actually it tastes best eaten at room temperature, marinated for some time.
- 1 pound potatoes (Fingerling or Yukon gold)
- 3-6 tomatoes (depending on size and you liking)
- for the gremolata dressing:
- 1 small or ½ garlic clove
- 2 Tbsp. fresh lemon juice
- grated zest of 1/2 lemon
- 2 Tbsp. fresh parsley, chopped
- 1 Tbsp. extra virgin olive oil
- salt and black pepper to taste
- Boil or steam potatoes.
- While potatoes are cooking, cut tomatoes in chunks and transfer to your salad bowl.
- Peel the garlic clove, chop roughly, sprinkle some salt on it, and use a fork to press it firmly into the board. Go back and forth over it, pressing until the garlic is a mashed paste. …or use a garlic press.
- Mix all ingredients for the dressing except the olive oil. Drizzle in oil while constantly whisking until emulsified.
- Drain and cut the potatoes in bite size pieces if necessary. Add everything to a salad bowl and stir gently to combine.
optional you can add one of those or all of them: