Fingerling potato salad with grainy mustard vinaigrette
This summer I have made so many potato salads you’d think it’s the only thing we eat here. Well, almost, but not quite. I usually add a couple of other vegetables or grains or legumes to make it a dinner. We often eat outside on the patio in my outdoor kitchen, surrounded by hydrangeas, lavender and lilacs and a whole bunch of herbs. I don’t mind winter but I love summer and since the season is so short here at the 50th parallel, we try to make the most of it while it lasts. I often wonder what it would be like to live in a milder climate where the weather is comfortable year round.
I also have been hiking again. One of my favourite places to be is at the top of the mountain, or at least it would be a toss up between a mountain top or a beach. I love the physical exhilaration of hiking up a mountain but also love a long beach walk at the edge of the water with bare feet in the sand. Here in the Okanagan beach walk is only a dream so I am looking for and slowly discovering local hikes. The Apex trail up Knox mountain is a good hike with gorgeous lake views that is only a few minutes drive from home. I have been hiking it on my own for the past few weeks and just got back to it after a wave of summer house guests. I am not new to hiking. When we lived in Alberta I belonged to a serious hiking club and hiked some of the most beautiful and challenging trails in the rockies. I love everything about it. I am determined to schedule a week of hiking in Alberta next summer.
1 lb fingerling potatoes
2 field cucumbers, sliced diagonally
1 small watermelon radish, thinly sliced on a mandolin
1 cup freshly shelled peas, raw
1 Belgian endive, sliced into rounds
A handful of chives, chopped
Grainy mustard vinaigrette:
1 tablespoon grainy mustard
2 tablespoons sherry vinegar
A pinch of coarse salt
A couple of twists of pepper, freshly ground
6 tablespoons olive oil
Mix all the vinaigrette ingredients in a jar and shake well to emulsify.
Steam the potatoes until tender, and then let cool.
When they are cool enough to handle cut the potatoes in half lengthwise and peel, although you can leave the skin on if you wish.
Place the potatoes in a bowl and pour enough of the vinaigrette to coat them well.
Add the radish, cucumbers and peas and toss to combine, adding enough vinaigrette so they glisten.
Add the endive and the chives and mix gently.
Taste and add salt and pepper if necessary
You can refrigerate the salad for a few hours but bring back to room temperature before serving.