Warm Lemon and Thyme Potato Salad

Lemon Thyme Potato Salad Recipe with Romaine Lettuce

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Warm Lemon and Thyme Potato Salad is a delicious and flavorful dish that is perfect for any occasion. The combination of tangy lemon, aromatic thyme, and tender red potatoes creates a dish that is both comforting and refreshing.

History

This recipe is a modern twist on the classic potato salad. The addition of lemon and thyme adds a fresh and zesty flavor to the dish, making it a popular choice for those looking for a lighter and more vibrant potato salad option.

Ingredients

2 lb (907 g) red potatoes, scrubbed, cut into 0.25-inch slices
2 cloves garlic, minced
0.25 cup olive oil
2 tbsp fresh lemon juice (bottled can be used)
1 tsp dried thyme leaves or 2 tbsp chopped fresh
romaine lettuce leaves

How to prepare

Bring a large saucepan of water to a boil over high heat.
Add the potato slices to the boiling water.
Reduce the heat to medium-low.
Simmer the potatoes, covered, for 10 minutes or until they are barely tender.
Pour the potatoes into a colander and drain well.
In a large deep skillet, sauté the garlic in oil over medium heat for 1 – 2 minutes.
Stir in the lemon juice and thyme and heat through.
Add the drained potatoes to the skillet and stir lightly to coat them with the dressing.
Season with salt and pepper.
Reduce the heat to medium-low.
Cover the skillet and cook for 4 – 5 minutes, turning the potatoes once.
Arrange the lettuce on 6 salad plates and top with the hot potato mixture.
Optional: Garnish with cherry tomatoes and fresh thyme.

Variations

Add diced red onion or bell peppers for added crunch and flavor.
Substitute fresh dill or rosemary for the thyme for a different herbaceous twist.
Mix in some crumbled feta or goat cheese for a creamy and tangy addition.

Cooking Tips & Tricks

Be sure to cut the potatoes into uniform slices to ensure even cooking.

- Cooking the potatoes until they are barely tender will help them hold their shape and prevent them from becoming mushy.

- Adjust the amount of lemon juice and thyme to suit your personal taste preferences.

- For added flavor, consider adding other fresh herbs such as parsley or chives.

Serving Suggestions

Warm Lemon and Thyme Potato Salad can be served as a side dish alongside grilled chicken, fish, or tofu. It can also be enjoyed on its own as a light and refreshing meal.

Cooking Techniques

The key to making this Warm Lemon and Thyme Potato Salad is to cook the potatoes until they are just tender and then sauté them in the lemon and thyme dressing. This helps to infuse the potatoes with flavor and create a delicious and aromatic dish.

Ingredient Substitutions

If you don't have red potatoes on hand, you can use Yukon Gold or russet potatoes instead. You can also use fresh lemon juice in place of bottled lemon juice for a more vibrant citrus flavor.

Make Ahead Tips

You can prepare the potatoes and dressing ahead of time and then combine them just before serving. This dish is best enjoyed warm, so be sure to reheat it gently before serving if you make it ahead of time.

Presentation Ideas

Serve Warm Lemon and Thyme Potato Salad on a bed of romaine lettuce leaves for a fresh and vibrant presentation. Garnish with cherry tomatoes and fresh thyme for a pop of color and flavor.

Pairing Recommendations

This Warm Lemon and Thyme Potato Salad pairs well with grilled meats, seafood, or vegetarian dishes. It also goes well with a crisp white wine or a light and refreshing beer.

Storage and Reheating Instructions

Store any leftovers of Warm Lemon and Thyme Potato Salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Warm Lemon and Thyme Potato Salad contains approximately 250 calories.

Carbohydrates

Each serving of Warm Lemon and Thyme Potato Salad contains approximately 30 grams of carbohydrates.

Fats

Each serving of Warm Lemon and Thyme Potato Salad contains approximately 10 grams of fat.

Proteins

Each serving of Warm Lemon and Thyme Potato Salad contains approximately 3 grams of protein.

Vitamins and minerals

Potatoes are a good source of vitamin C, potassium, and B vitamins. The lemon in this recipe adds additional vitamin C, while thyme provides antioxidants and other beneficial compounds.

Alergens

This recipe is gluten-free and dairy-free. However, it does contain garlic and olive oil, so individuals with allergies to these ingredients should exercise caution.

Summary

Warm Lemon and Thyme Potato Salad is a nutritious dish that is rich in carbohydrates, fats, and vitamins. It is a great option for those looking for a flavorful and satisfying side dish.

Summary

Warm Lemon and Thyme Potato Salad is a delicious and nutritious dish that is perfect for any occasion. With its bright and zesty flavors, this potato salad is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Warm Lemon and Thyme Potato Salad. It was a warm summer afternoon, and I had invited my dear friend Margaret over for a leisurely lunch in my backyard. As we sat at the patio table, savoring the delicious spread of sandwiches, salads, and iced tea, Margaret suddenly exclaimed, "You simply must try this potato salad recipe I learned from my grandmother. It's a game-changer!"

Intrigued by her enthusiasm, I eagerly asked for the recipe. Margaret's eyes sparkled with delight as she began to describe the simple yet flavorful ingredients needed to create this delectable dish. Potatoes, fresh thyme, tangy lemon juice, and a hint of Dijon mustard all came together to form a harmonious blend of flavors that danced on the taste buds.

Margaret's grandmother had passed down this recipe to her many years ago, and she had treasured it ever since. She explained how the warm potatoes absorbed the zesty lemon dressing, infusing each bite with a burst of citrusy goodness. The fragrant thyme added a subtle earthiness to the dish, complementing the bright flavors of the lemon perfectly.

I couldn't wait to try my hand at making this Warm Lemon and Thyme Potato Salad. Margaret kindly shared the recipe with me, and I made a mental note to add it to my collection of cherished recipes. As I bid farewell to my friend that afternoon, I knew that this dish would become a beloved favorite in my own kitchen.

The following weekend, I gathered the ingredients and set to work creating the Warm Lemon and Thyme Potato Salad. As I boiled the potatoes until they were tender but still firm, the aroma of fresh thyme filled the air, transporting me back to that sunny afternoon with Margaret. I whisked together the lemon juice, Dijon mustard, and olive oil, marveling at how such simple ingredients could yield such a burst of flavor.

Once the potatoes were cooked and cooled slightly, I gently tossed them in the lemon dressing, allowing them to soak up every last drop of tangy goodness. The fragrant thyme mingled with the lemony potatoes, creating a tantalizing scent that made my mouth water in anticipation.

As I took my first bite of the Warm Lemon and Thyme Potato Salad, I was transported to a world of culinary bliss. The creamy potatoes were perfectly balanced by the bright acidity of the lemon, while the earthy thyme added a depth of flavor that lingered on my palate. I could see why Margaret had been so eager to share this recipe with me – it was truly a game-changer.

Over the years, I have made this Warm Lemon and Thyme Potato Salad countless times, each batch as delicious as the last. I have shared the recipe with friends and family, passing on the tradition of culinary excellence that Margaret's grandmother had instilled in her.

As I sit in my kitchen now, savoring a bowl of Warm Lemon and Thyme Potato Salad, I am filled with gratitude for the serendipitous moment that brought this recipe into my life. It is a reminder of the power of food to bring people together, to create lasting memories, and to nourish both body and soul. And for that, I am truly thankful.