A very light and refreshing potato salad. The recipe can be easily doubled for summer barbecues. Six lemons seems like an awful lot but it requires that you peel and remove the white pith and then separate it from the membrane. Adapted from Rustic Spanish from Paul Richardson.
- fine sea salt and freshly ground pepper
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 6 lemons, plus thin slices for garnish
- 2 green onions, white and pale green parts only, finely chopped
- 2 cloves garlic, minced
- 4 sprigs flat leaf parsley, minced
- 3 hard-boiled eggs, peeled
- up to 1/2 cup extra virgin olive oil
- In a saucepan, bring 2 inches of salted water to a boil. Add the potatoes, reduce the heat to medium-high, and cook the till tender 6 to 8 minutes. Drain and rinse in cold water until cool and set aside.
- Peel the lemons, remove the yellow skin and white pith. Slice along each segment to free it from the surrounding membrane. Coarsely chop the lemon flesh and put into salad bowl. Add the potatoes, bell pepper, green onions, garlic, and parsley.
- Cut the eggs in half length-wise. Gently pop out the yolks and put them in a mortar and pestle. Add the olive oil and pound to create a thick sauce. Season generously with salt and pepper.
- Finely chop the egg whites and add to the salad bowl. Pour the sauce over and using wooden servers, toss carefully. Garnish with thinly sliced lemons.