For Christmas, 2001, my mother put together a special recipe book for me.  It was filled with all of our family’s favourtie recipes and dishes, thoughts and photos.

It was a wonderful gift, although, I don’t know how much I appreciated it at the time.  Inside this book holds some of my most favourite dishes that conjure up magical memories of my childhood; Artichokes with Herb Vinaigrette, Christmas Shortbread Cookies,

Unfortunately, I am not able to enjoy all of these recipes today due to food intolerances but there is one recipe that I keep going back to, especially in the summer to share with my family.

It is Nan’s Chive and Parsley Potato Salad.

This isn’t just any potato salad.  This is Nan’s Potato Salad.

What makes this salad different than other potato salads?

It uses a vinaigrette instead of a heavy mayo-based dressing.

It uses heaps of fresh chives and parsley to add to the amazing combination of new potatoes, garlic, vinegar and salt and pepper.

And, there is a secret step that ensures that the flavour penetrates the potatoes, making ever bite amazing.

No matter how much I make of Nan’s Chive and Parsley Potato Salad, there is rarely any leftovers.  But if there is, I can guarantee that it will taste even better the next day.

(Brad just piped up and told me to add something about the value of potatoes and their resistant starch contribution to health.)

Did you know that when potatoes are cooked and cooled they convert their starch content into resistance starch?

Resistance starch (RS) is great for weight loss, inflammation, gut health, insulin sensitivity and more¹.

Fresh, new potatoes have been at our farmer’s market the last few weeks, so I made a huge bowl of Nan’s Chive and Parsley Potato Salad last weekend.

It was delicious.

Make sure to use fresh, new, organic potatoes to take this dish up a notch.  Potatoes are on the Environmental Working Group’s Dirty Dozen list, so they are definitely something that I try to buy organic.

Now’s the time to pick up a few pounds at your local farmer’s market.  Buying in-season, locally produced produce dramatically reduces the price.

Next time you are hosting a BBQ, pair it with my Carrot Salad with Jalapeno and Lime, grilled Flatiron with Chimichurri or my Summer Fresh Sesame Salmon and you’ve got yourself a feast.

Nan’s Chive and Parsley Potato Salad

Ingredients:

3 pounds of new, organic baby potatoes

1/2 cup olive oil

1/4-1/2 cup of white vinegar (I use half oil and half vinegar)

3 cloves of garlic, grated (I use a Microplane grater)

Fresh ground Celtic sea salt, to taste

Fresh ground pepper, to taste

1 cup of freshly chopped chives

1 cup of freshly chopped parsley

Instructions:

1. Wash and cut the potatoes into quarters.
2. Boil the potatoes until they are soft enough to spear with a fork.
3. While the potatoes are cooking, make the salad dressing.
4. In a glass mason jar, combine the olive oil, vinegar, garlic, salt and pepper. Shake to combine.
5. Drain the potatoes in a colander and immediately transfer to a large serving bowl.
6. The Secret: while the potatoes are hot, add the dressing, reserving 1/4 of it.  Mix to coat all the potatoes.
7. Allow the dressed potatoes to cool.
8. Once they have cooled, add the chopped chives and parsley and combine.
9. Cover and store in the fridge for a minimum of 2 hours.  The longer, the better.
10. Take out of the fridge 10-15 minutes before you are going to serve it.  Add the rest of the dressing if need be and taste for seasoning.

Enjoy with friends and family!

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