Potato and vegetable salad

If there was one dish that is my signature summer food it would be a potato salad. I make a lot of potato salads in season using whatever I have on hand or what I find at the market that is fresh and interesting.

With my gals home for the weekend eating a couple of dinners at home was a given. One dinner was more “formal” with plated dishes that stretched over a few courses, the second dinner was a family style affair with the food piled into two large serving platters on the table and the guests helping themselves. I don’t do this often  but it was fun. I should have taken pictures.

I made a large potato salad with new potatoes I found the other day and kept the salad simple with what I had on hand: French breakfast radishes, foraged watercress, baby greens and herbs from my garden and a vinaigrette I made with two mustards. I also boiled free range eggs and sliced them on a separate plate for the non-vegan guests in the group. The second platter included beluga lentils topped with roasted asparagus and yogurt-harissa dressing. There was very little leftover so I can say dinner was a success.

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Serves 4-6

Ingredients:

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2 lb new potatoes

6 elongated radishes

Handfuls of small salad greens and micro greens

A bunch of fresh dill

1/2 cup chopped chives

Salt and pepper

Two mustard dressing (recipe below)

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Directions:

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Wash the potatoes and scrub clean but do not peel. Steam the potatoes over boiling water until cooked through but not mushy or falling apart. Check them frequently to test for doneness.

When the potatoes are done remove from heat and let cool slightly, then cut in half and place in a bowl.

Drizzle the warm potatoes with the dressing  (see note below) while they are still warm, then taste one and add salt and pepper as needed.

Add the chives and dill and toss gently.

Slice the radishes thinly vertically on a mandolin to create elongated thin slices. Keep the radish slices submerged in cold water until ready to proceed with the salad.

Just before serving add the radishes and handfuls of small salad green and mix them into the potatoes.

Transfer to a salad plate and garnish with micro greens.

Serve at room temperature.

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Dressing:

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2 teaspoon dijon mustard

2 teaspoon grainy mustard

2 tablespoon white wine vinegar

1 teaspoon coarse Salt

Freshly ground pepper

7 tablespoons olive oil

Combine dressing ingredients in a small jar, secure the lid in place and shake until emulsified.

Note: I usually make two recipes of the dressing. I use one to toss with the salad and the second to serve with the salad and later with other salads.

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