Potato vegetables salad

The local farm stands just opened this weekend and I enjoyed the first of the summer “market runs” that I am so good at:). The large farmers market has been open for a while but there still are more crafts than produce stalls over there. Hopefully the trend will reverse soon as produce ripens and is ready to be sold. I am sure that not everything I bought is local, but the quality was good and I had fun bringing home fruits and vegetables we have not had since last summer.

One of the finds were new potatoes, fresh from the farmer’s field behind the stand. They looked delicate and buttery and were delicious steamed and then tossed with a little cream and dill. The leftover steamed potatoes went into this fresh and summary simple potato salad with peas, yellow summer zucchini and chives. I made it with store bought vegan mayonnaise and only used a little bit of it, allowing the vegetables to speak for themselves.

Ingredients:

1 lb new potatoes

1 cup shelled fresh peas

1 yellow summer zucchini, thinly sliced into coins

1/4 cup chopped chives

2 green onion, chopped, white and green parts

Salt and pepper

1/3 cup vegan mayo

t tablespoon grainy dijon mustard

Directions:

Scrub the potatoes with a vegetable brush to remove the loose thin skin.

Steam the potatoes over boiling water until cooked through.

Let cool, then cut the potatoes into equal size chunks and place in a bowl.

Combine the mayonnaise and mustard, then add to the potatoes and mix gently.

Add the peas, yellow zucchini, chives and green onion and mix.

Refrigerate until serving.

Potato vegetable salad with dill

Summer potato salad

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