The number of times in my adult existence that I’ve had a professional haircut (ditto for manicures and pedicures combined).
The number of times that I’ve visited New York City (’bout to change in September yesssss!).
The number of times I’ve bought a tie dyed/acid wash clothing item and regretted it (I can actually count that on NO HANDS, guys).
…And with the previous in mind, the number of times I’ve lingered over this Himalayan salt lamp purchase page (good air viiiiiiiibes).
Finally, the number of times I’ve really, truly, sincerely enjoyed a potato salad (LET’S DO THIS THING).
It’s hella obvious why a more typical potato salad is just not my scene. The texture is most definitely gloppy because the ratio of potatoes to mayonnaise is generally 1:1. There’s something wrong there. I’ve had a few vinaigrette-dressed versions that I could totally get behind, but I mean… filling 1/3 of my plate with potatoes at the hot-as-eff-in-July BBQ and washing it down with at least two beers (make mine a High Life, k thanks) is going to elicit some lethargy + all-out crankiness later on in the day (“But I’m TIRED.”). I want some vegetables. Some crunchy things. Something with water and vitamins.
So with this version, I started with seriously tender potatoes dug up from the garden. I filled out half of the salad with vegetables, grilled everything for texture, and dressed the whole mess in a tinkered up version of one of my favourite sauces. I love romesco because the ingredient list is fairly basic and it offers mucho flavour to anything you could possibly want to eat. Typically I would blitz it up in the food processor, but I went for a full on purée in the blender to achieve a creamier consistency. Once I had a batch made, I mixed a portion of it with a bit more oil for even coating and a touch of dijon mustard to evoke that traditional potato salad feel.
Then I went crazy with the add-ons: grilled mini zucchinis that I had picked up at a farm stand (some of them came with flowers attached!), the sweetest cherry tomatoes, garden green beans, olives, chives and grilled lemon. Basically all of the good things. Grilling a halved lemon is kind of my go-to fancy lady barbecue trick (you have those too, right?). The juices caramelize a bit and add just the right amount of lightly smoky acidity. Just baller on simple grilled vegetables or kale salads, but especially nice here because it thins the intensity of the romesco a bit. I kind of love this little mash up salad because it knocks out the veggie + the starch sides in one slick move.
And with that, I’ll raise a frosty High Life to you all from my heat wave-drenched nook of the world :) xo
grilled potato, lemon + zucchini salad with romesco recipe
notes: If you don’t have access to a grill, roasting all of the vegetables in batches might be a nice approach (but maybe only if you have air conditioning/a crazy strong fan in your house…).
romesco sauce ingredients:
1 roasted red bell pepper, stems + seeds removed (use one from a jar if you feel it)
1 garlic clove, peeled
1/2 cup blanched almonds
2 tbsp tomato paste
big splash of sherry vinegar
1 1/2 tsp smoked paprika
pinch of chili flakes
1/2 cup extra virgin olive oil
salt + pepper
1 lb of small potatoes, scrubbed
1 big handful of green beans, trimmed
6-7 small zucchinis, or 2 regular ones, cut down the middle lengthwise
2 tbsp olive oil, divided
1 lemon, halved
1/2 cup romesco
1-2 tsp dijon mustard
1 cup cherry tomatoes, halved
handful of pine nuts (optional)
handful of olives
10 chives, rough chopped
salt + pepper
Make the romesco: combine all of the ingredients in a blender and blend on high for a minute or so, until a creamy consistency is achieved. Check the sauce for seasoning, adjust, and scrape into a sealable container. Pour a thin layer of olive oil on top to help preserve the sauce a bit more. Place in the fridge or set aside if you’re using it right away.
Place the potatoes in a medium saucepan and cover them with cold water. Put a lid on the pot and place it over medium-high heat. Bring the pot a boil and simmer until potatoes are just tender, about 20 minutes depending on the size of them. Place the beans into the pot in the last 5 minutes of cooking. Drain the whole thing and return the potatoes to the pot. Run the green beans under cold water to avoid overcooking. Cut the potatoes into bite sized pieces once cool enough to handle and thread the pieces onto skewers. Coat the potatoes with a bit of the grapeseed oil. Season them with salt and pepper. Set aside.
Preheat a grill to high. Toss the zucchini halves with a bit more of the oil and season them with salt and pepper. Place the potato skewers and zucchini halves on the grill. Place the grilled lemon, cut side down, onto the grates as well. Flip all of the vegetables once they start charring a bit, about 5-8 minutes total. Place the potatoes in a large bowl. Cut the zucchini pieces into bite sized bits if necessary. Remove the grilled lemon from the grill as well.
Combine the romesco with the remaining oil and dijon mustard. Squeeze the grilled lemon into the romesco mixture and stir it up. Pour this mix on top of the potatoes and zucchini. Add the blanched beans, cherry tomatoes, pine nuts, olives and chives. Squeeze the grilled lemon over top and season the whole mix with salt and pepper. Toss lightly to combine. Check the salad for seasoning and garnish the top with some extra chives. Serve warm or at room temperature.