Is the woman in this photo wearing a tank top. Yes.
Is it tank top weather yet? Nope.
Am I posting this photo anyway because all I want to do is eat this potato salad…and I will regardless of the summer vibes? YES
This bowl of goodness comes from the brand new book, Feast by Firelight, by Emma Frisch. Emma is a chef and cofounder of the fanciest camp around, Firelight Camps. In her new book, she outlines menus for all types of campers “the purist” to “adventure junkie”. But also the “camping scares me but the food in this book looks so good it makes me actually want to go camping” person (HI).
Emma wanted to join in on the fun of our Plant Of The Month (fresh herbs!) and offered to share this recipe from her new book here.
Eat it outside around a campfire or in the comfort of your own home watching Netflix. This dish is going to be perfect no matter how you serve it up.
Find the recipe below.
Lemon Parsley Potato Salad With Honey Mustard Dressing
from Feast by Firelight
6 to 8 servings
1⁄4 cup Dijon mustard
1⁄4 cup olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons honey (preferably local)
1⁄4 teaspoon kosher salt
8 grinds of the pepper mill
2 cups finely chopped fresh parsley
1 cup diced red onion
1 cup diced celery (optional)
1 cup raisins
3 tablespoons capers
8 to 10 medium red potatoes
To make the dressing: In a lidded jar, combine the mustard, olive oil, lemon juice, honey, salt, and pepper. Seal tightly and shake vigorously to combine. For a creamier dressing, whiz in a blender. Store in an airtight container, chilled, for up to 2 weeks.
Combine the parsley, onion, celery (if using), raisins, and capers in an airtight container or ziplock bag and then chill for up to 3 days.
Quarter the potatoes. In a large pot, combine the potatoes with enough cold water to cover and bring to a boil, Lower the heat to a gentle simmer and cook until the potatoes are fork tender, about 15 minutes. Drain the potatoes and return to the pot.
Pour the dressing over the warm potatoes, add the parsley mixture, and toss together until everything is evenly coated. Serve warm directly from the pot. Store leftovers in an airtight container, chilled, for up to 5 days.
Reprinted with permission from Feast by Firelight, text and illustrations copyright © 2018 by Emma Frisch. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Photographs copyright © 2018 by Christina Holmes