Potato Salad
Dressing
1/3 cup and 2T virgin olive oil
1 garlic clove, minced
1/2 t dijon mustard
3 T white wine vinegar
2 T fresh lemon juice
2 t kosher salt
3/4 t freshly ground black pepper
1 T caper brine
3/4 cup sliced small radishes
1\ cup minced scallions white and green parts
3 T minced fresh dill
2 T minced flat leaf parsley
2 T cut fresh basil leaves
2 T capers
1/3 cup and 2T virgin olive oil
1 garlic clove, minced
1/2 t dijon mustard
3 T white wine vinegar
2 T fresh lemon juice
2 t kosher salt
3/4 t freshly ground black pepper
Salad
1 pound yukon gold potatoes
1 pound red potatoes
1 T caper brine
3/4 cup sliced small radishes
1\ cup minced scallions white and green parts
3 T minced fresh dill
2 T minced flat leaf parsley
2 T cut fresh basil leaves
2 T capers
Drop halved or whole potatoes in a large pot of boiling salted water and simmer for 15-20 minutes. (do not overcook or the potatoes will get mushy). Drain and let cool. As soon as you can handle potatoes cut them in half or quarters and place in bowl. Toss gently with caper brine and white wine to allow liquids to soak into warm potatoes.Combine vinegar, mustard, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add The vinaigrette to the potatoes, Add the scallions, capers, radishes, dill, parsley, basil, 1 1/2 teaspoon salt, and 1/2 teaspoon pepper and toss. Serve warm or room temperature.
You can find both varieties of potatoes, scallions, radishes and wine for this recipe at the farmers’ markets.
You can find both varieties of potatoes, scallions, radishes and wine for this recipe at the farmers’ markets.
