Herbivoracious is “your source for the best veggie recipes, including many vegan and gluten-free recipes and easy vegetarian recipes for even the busiest families.”
Michael, its creator, worked as an engineer for 25 years before following his passion for food on a family tour through Israel and Italy. Subsequently, he began working at Seattle restaurants, such as Cafe Flora, which was just named 2010’s Best Vegetarian Restaurant in Seattle, and Canlis, an upscale restaurant with an amazing website (click on the name to see what I mean). After these ventures, Michael began his food blog Herbivoracious. You can find some of his favorite dishes here.
Herbivoracious has been featured on many websites and Michael has guest-blogged and judged for several different sites and contests respectively. Saveur named Herbivoracious one of their “Sites We Love,” a great accomplishment reserved for the best of food blogs.
Thus, we are privileged to highlight one of Michael’s side dish items today. Michael provides the following notes regarding his Potato Salad: “When you make it, aim for a consistency a little thicker than sour cream, remembering that it will tighten up as it cools. For the potatoes, I rummaged through the bin of Yukon Golds looking for all the tiny ones, so I could just cut them in half, which looks nice. If you can’t find small ones, use any waxy potato and just cut them into bite-sized dice.”
This recipe is also gluten-free. Enjoy!
Potato Salad with Feta Cream Dressing
Serves 6 as a side dish (and doubles easily)
3 pounds small Yukon gold potatoes
2 tablespoons olive oil
2 tablespoons capers, drained and dried on paper towels
4 ounces feta cheese plus more for garnish
3/4 cup heavy cream
2 cloves garlic, minced
1/2 teaspoon smoked paprika
juice of 1/2 lemon
1/4 cup sour gherkins, finely diced
2 tablespoons minced fresh dill
2 tablespoons minced fresh oregano
1 cup roughly chopped fresh parsley leaves plus more for garnish
4 green onions, white parts only, thinly sliced
chive blossoms (optional)
Bring a large pot of well salted water to a boil, and cook the potatoes until they are just tender but definitely not falling apart. Drain, cool, and halve (or cut into bite-sized pieces).
In a small frying pan over medium-high heat, fry the capers in the olive oil until crispy and brown. Remove to paper towels.
In a blender or small food processor, whiz the feta cheese, heavy cream, minced garlic, smoked paprika, a few good grinds of black pepper and the lemon juice. Adjust the consistency to something just a little thicker than sour cream, and the flavor to be quite intense – that is a lot of potatoes! Add salt if needed.
Toss the potatoes with the dressing, capers, gherkins, dill, oregano, parsley and green onions. Taste and adjust salt and seasonings as needed. Chill in refrigerator.
To serve, toss again, garnish with additional feta and parsley, and chive blossoms if using (broken into their individual tiny purple flowers).