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 on any steak. At the same time, 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 staff was top drawer all the way. When it first opened, the Chef at that time liked to mix things up, and one of the things he did was to serve New Potatoes with a Béarnaise sauce. It was delicious. Then one day the Chef left, and the new 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 Sauce to go with my salmon. 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.