Farmer’s Market Potato Salad
It’s summer! And it’s too hot to cook.
I had to turn on the oven last night to make a birthday cake, and it was not fun.
On the upside, this is the best time of the year for beautiful, fresh produce, and it barely needs to be cooked, if at all.
I had this potato salad last week during a visit to Urban Digs Farm, and I liked it so much, I asked for the recipe. It’s all fresh, seasonal ingredients that are available at your local Farmer’s Market or farm stand. The other thing I like about this salad is that it is dressed with a lighter, mayo-free vinagrette. And it has lots of fennel. Fennel rules.
You could serve this with a grilled piece of meat or tofu (BBQ means no heat in the kitchen), or on its own.
(recipe courtesy of Urban Digs Farm)
for the salad
- 3 pounds fresh potatoes, skin on
- 1 large bulb fennel
- 1 bunch radishes
- 1 bunch garlic scapes, chopped
- 3-4 green onions, chopped
- 1/3 cup olive oil
- 1/3 cup grainy mustard (try the Steel & Oak Smoked Hefe & Honey Mustard)
- 1/3 cup apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 tsp Tabasco (or other hot sauce) (optional)
- 1 tsp Worcestershire Sauce
- Salt & Pepper
- Cook potatoes in boiling salted water for about 10 minutes, or until they are fork tender. Cool. Chop potatoes into 1 inch cubes.
- Wash the fennel bulb. Thinly slice the bulb and the thick stems. Snip the fennel fronds into bite size pieces, set some aside for garnish.
- Chop each radish into 4 or 6 pieces depending on their size. Combine radish, potatoes, fennel bulb & fronds, green onions and garlic scapes into a large mixing bowl. Set aside.
- Combine all dressing ingredients in a bowl and whisk thoroughly. Season with salt and pepper to taste.
- Toss dressing and salad ingredients together until everything is well coated. Cover and chill for at least 6 hours before serving to let flavours mingle. Garnish with more fennel fronds.