Off to the Farm Potato Salad
Leah Koenig
Here’s a delicious local food challenge: Try making this salad in the middle of summer, using only ingredients from the farmers’ market.
ingredients
- 5-6 new potatoes or small purple potatoes
- 2 Tbs olive oil
- juice of 1 lemon
- salt & pepper to taste
- 1/2 pound cherry tomatoes, halved
- 2 kirby cucumbers, de-seeded and chopped
- chopped chives and parsley
directions
- 1
Wash, dry, and quarter the potatoes. Coat them in a bowl with olive oil, lemon juice, salt & pepper, and roast on a baking sheet at 350 degrees for 20-25 minutes.
- 2
Place halved tomatoes and chopped cucumber in bowl used for potatoes, and add a pinch of extra salt.
- 3
Add the fresh chives and parsley to the bowl.
- 4
When the potatoes are easy to pierce with a fork, they are done. Add them to the bowl of fresh veggies and toss. Adjust seasoning as desired - red pepper flakes are a particularly tasty addition.
notes
This is one of those recipes that is best when improvised. Mix things up, add new seasonal veggies - play with your food!
Source: The Jew & The Carrot
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