Rosemary Garlic Potato Salad

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Rosemary is an herb that is abundant during the winter. Learn how to make rosemary garlic potato salad with help from the owner and operator of a variety of food businesses in this free video clip.

Part of the Video Series: Potato Salad Recipes
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Video Transcript

Hi, I'm Devra Gartenstein with "Quirky Gourmet." Today I'm going to show you how to make a rosemary garlic potato salad. Now rosemary is an herb that is abundant during the Winter unlike most other fresh herbs which really peak over the Summer. So if you eat seasonally and you're eating a lot of potatoes over the Winter, rosemary is a great fresh herb to use with them. So I'm going to saute the garlic lightly before adding it to the potatoes. So here I have a couple of cloves of garlic. I'm going to peel them by smashing them with the side of the knife and then the peel comes right off. You can save hours of your life that way. So I'm going to chop this real small and I'm going to saute it in a little bit of olive oil. I've got the flame on really low because you really don't want to burn it and I'm also going to saute the rosemary very briefly because it has a really strong flavor. If you use too much of it, it can easily get obnoxious but if you use just the right amount it can be just perfect. I'm going to chop this really small as well. You don't want to try chopping rosemary in a food processor because if you do it will stick to the sides, the pieces will be too big and they won't be appealing. Okay so I'm just going to add the rosemary for just a minute or two. Okay I'm going to add this to the potatoes. I'm using red skinned potatoes and I've cut them into bite sized pieces and I boiled them for five to ten minutes. It softens them up but it doesn't make them mushy and I'm also going to add some fresh lemon juice to the potatoes and the garlic and the rosemary and I'm going to season it very simply with some salt and some black pepper. And there you have a garlic and rosemary potato salad.


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