The Locavore Next Door: Summer Market Potato Salad
By Carrie Robinson on September 01, 2012 from The Locavore Next Door
Inspired by some gorgeous veggie finds at the Bridgeport Farmers Market (and some fresh green beans from my parents' garden), I decided to combine all that summer freshness into one delicious and healthy potato salad. Not only is this potato salad better for you (no heavy mayonnaise here!), it is also really flavorful and can be served cold or warm. I had it both ways- warm right after I made it with dinner, and cold the next day and both were equally tasty.
My favorite vendor at the farmers market for potatoes is Hawthorne Valley Farms. They grow and sell such a unique variety of local potatoes. From Yukon Golds to Cranberry Reds, and All-Blue to Russian Banana Fingerlings. I am pretty sure my husband and I have tried just about every variety they offer by now. Their booth is always my first stop when I visit the market. I have to get our weekly potato fix before they are sold out. For my Summer Market Potato Salad, I used a combination of their All-Blue and their Yukon Golds. You could use a combination of any potatoes, or just one kind of potato. But the All-Blues were just too beautiful to not use in this salad.
What you will need:
2 lbs potatoes (any variety or combination of varieties as long as they as smaller)
1 medium zucchini, cut into 1/2 inch chunks
1 medium summer squash, cut into 1/2 inch chunks
1/2 lb green beans, cut into 2 inch pieces
1 small red onion, diced
2 tbsp whole grain Dijon mustard
2 1/2 tbsp olive oil
2 tbsp apple cider vinegar
Fresh parsley, chopped
Fresh basil, chopped
Salt & pepper, to taste
Heat your oven to 450 degrees. Clean the potatoes under warm water. Cut the potatoes into 1 1/2 inch chunks. Place them in a large saucepan and cover the potatoes with water. Bring to a boil and continue to cook the potatoes until they are almost fork tender. Remove from heat, drain in a colander, and set aside.
While the potatoes are boiling, combine the cut up zucchini and summer squash in a medium sized bowl. Pour a touch of olive oil over them and toss well to coat. Turn out in a single layer on a baking sheet and bake in the oven for 15-20 minutes. Let cool for at least 10 minutes.
Now for a quick blanch on the green beans. Bring salted water to a boil in a medium saucepan. Boil the green beans for 3 minutes. Quickly drain in a colander and then plunge into an ice bath. This can be in a large bowl or sink filled with cold water and ice. I just suggest a quick blanch and then ice bath on the green beans so that they are still a bit crisp and are bright green in color.
Combine the potatoes, squash, zucchini, red onion, and green beans in a large bowl. In a small bowl, whisk toget
her the Dijon mustard, olive oil, fresh chopped parsley and basil, and cider vinegar. Pour the Dijon dressing over the veggies in the large bowl and toss well. Taste your potato salad and add salt and pepper to your liking.
her the Dijon mustard, olive oil, fresh chopped parsley and basil, and cider vinegar. Pour the Dijon dressing over the veggies in the large bowl and toss well. Taste your potato salad and add salt and pepper to your liking.This salad makes about 8-10 servings and is perfect for a barbecue or family get-together. And since it is mayonnaise free, it is safe to leave at room temperature.
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