This recipe was inspired by our recent trip to the Redmond Farmer's Market & seeing the farmers selling lots of new potatoes. This salad is seasoned with lemon juice & fresh herbs & is full of flavor. It's a perfect addition to any barbeque this summer.
Ingredients:
3 lbs new potatoes, with skins on, washed & scrubbed
1 1/4 cup Vegenaise (if allergic to eggs/dairy) or Italian-style salad dressing
1/4 cup chopped green onions
2 celery stalks, chopped
1/4 cup chopped dill pickles (may also substitute with chopped pickled olives or capers)
2 Tbsp chopped fresh dill
2 Tbsp chopped fresh cilantro or parsley
2 Tbsp chopped fresh basil
2-3 Tbsp of fresh-squeezed lemon juice
1 Tbsp of Dijon mustard
Black pepper & salt to taste
1) Cover potatoes with water in a large pot. Salt water to taste. Bring water to a boil. Cook for 10-20," depending on potato size (potatoes should not be falling apart, but cooked al dente). Drain & set aside to cool.
2) Meanwhile, stir together Vegenaise, lemon juice, Dijon mustard & pepper/salt. Dice the potatoes. While the potatoes are still warm, but not hot, pour the dressing over them. Add the green onions, dill, cilantro, basil & pickles. Mix until potatoes are well coated. For best flavor, refrigerate for 1-2 hours prior to serving.
P. S. According to the Environmental Working Group, potatoes belong to the "Dirty Dozen," a list of fruits & vegetables that consistently have the highest pesticide levels. It makes sense to choose organic over conventionally grown potatoes whenever possible.
Gerritt & Sophia on the way back from the Farmer's Market
Sophia posing for Mommy
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