Zesty Lemon Red Potatoes

My usual side dish for Salmon Patties are steamed red potatoes (the little cute ones) with a Béarnaise sauce. Yeah, I know what you are thinking – Béarnaise sauce on potatoes!! Girl, what is up with that! Typically, Béarnaise sauce is thought of as something for steaks, and no doubt about it, the sauce is awesome with a steak. Don’t knock the potato connection until you have tried it.

Years and years ago, there was a lovely little French Bistro that Hubby and I loved – the Chef REFUSED to put Béarnaise sauce on our New Potatoes. We insisted, much to his objections. The Maitre d’ pressured the Chef, explaining that we were regulars and that the prior Chef had introduced us to this concept. Reluctantly, he agreed. I can only guess that curiosity got the better of him. After that, if was featured as a “special” on their menu!

In any case, since I was already preparing a new recipe for Newburg I really did not feel like fussing with a Béarnaise  sauce, too. Call me sauced out if you like, there was only so much this old gal was going to do. Besides, these Zesty Lemon Potatoes were light and had a lot of flavor going on.

Zesty Lemon Potatoes
4 medium red potatoes, cut into 1/2-inch cubes
4 teaspoons minced fresh parsley
4 teaspoons olive oil
2 teaspoon lemon juice
1 teaspoon fresh lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper

Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender.

Combine the remaining ingredients and set aside until ready to use.

Drain potatoes; add lemon mixture and toss to coat. Taste and adjust seasoning as desired.

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