New Potatoes and Vegetables Salad
We have been eating pretty simply these last few days, you have seen the postings. A salad here, a chilled soup there, corn on the cob almost every day. Everything so fresh, so flavourful and so seasonal. That’s how I enjoy cooking the most. Today for lunch I put together this lovely potatoes and vegetables salad tossed with a store bought mayonnaise and flavoured with a bunch of fresh dill, chopped and mixed into the salad. The new potatoes are so beautiful right now. White skinned, buttery and fresh they cook in no time and I tend to steam rather than boil them. Once cooked they are a good item to keep in the fridge for a day or two to be made into salads on the spur of the moment. I cooked these potatoes yesterday and it helped in making this quick salad at the last minute. Except the new potatoes, all the veggies in this dish were raw: freshly shelled green peas, summer squash, little carrots and a couple of handfuls of shredded green cabbage. I served it in a large bowl with small bowls on the side so each one could dish themselves a little salad and eat it on the patio at their leisure. With sliced up baguette and a cold drink, what more do we need for lunch?
8 new potatoes, steamed, cooled and peeled
1 cup freshly shelled peas, uncooked
2 small garden carrots, thinly sliced on a mandolin
1 yellow summer squash, thinly sliced on a mandolin
2 cups shredded cabbage
1 cup mayonnaise
Fresh dill, chopped
Cut the cooked and peeled potatoes into quarters and then slice each quarter into 4-5 pieces. Place in a large bowl.
Add shelled peas, carrots, yelow squash and shredded cabbage and toss to mix.
Add the mayo and mix gently with a spatula to incorporate.
Add chopped dill as well as salt and pepper to taste.
Pile potato salad in a serving bowl and serve with sliced baguette.