As a child I always had fond memories of the classic American potato salad my aunt used to make and the German potato salad my Grandmother made. Countries such as Peru in South America to European nations all have there own version of potato salad. With warm weather upon us it makes sense to match up this terrific side dish with our favorite grilled or barbequed foods.
With my fresh basil already beginning to flourish in my garden, I opted to take small skin on new potatoes and slice them into coins and toss with roasted red peppers, watercress, virgin olive oil, basil, and lemon juice. This potato salad is at its best when served room temperature to totally bring out all of the bright colors and bold flavors.

Severson caters to private dinner parties and teaches private or group cooking lessons. He can be reached at philchef1@netzero.net or (612) 802-0616.

Ingredients
2-lbs red new potatoes (1-11/2 inch in diameter)
1-garlic clove (peeled)
1-roasted red bell pepper (small dice)
2-celery stalks (peeled cut in small dice)
1-bunch watercress
12-fresh basil leaves (chiffinade)
Lemon Dressing
4-Tbsp. Virgin olive oil
1-garlic clove (from potato water)
1-green onion (minced)
4 kalamata olives (minced)
1/2-Tsp. lemon zest
1/4 Tsp. orange zest
Juice and pulp of a half of lemon
3/4 Tsp. kosher salt
1/4 Tsp. fresh ground pepper

Method
Make dressing the day before or earlier in the day.
Scrub new potatoes well in cold water. Simmer potatoes and garlic clove in salted water for 20 minutes. Test with a thin skewer. Potatoes shouldn't be raw, but cooked firm. Cool potatoes in refrigerator until you can handle them. Mince the garlic with the tip of your knife and add to dressing. Add dressing, red bell pepper, and celery, to a large bowl. Slice potatoes into inch coins and add to bowl. Gently mix the ingredients. Rinse watercress and remove stems half way from the base. Add half to the bowl and use the rest for a bed to serve salad on. Roll basil leaves like a cigar and cut into shreds. Gently fold in watercress and basil into potato salad. Check for salt and pepper.
Serve with remaining watercress on the side.
Serves 4-6