A summer staple for my family is a hearty garden fresh potato salad. We have this sustaining dish with almost every outdoor meal and prepare it for guests as well.
Walking through the garden I found onions, nasturtium flowers, peas, purple potatoes and new eggs from the hens. Ready for 4th of July picnics it’s time for a fresh as can be garden potato salad! Best of all you don’t need to leave your yard and head to the grocery store.
Directions:
- Roam your garden and pick what’s ripe.
- Make the vinaigrette dressing with a dollop of Dijon mustard, a clove of garlic, red wine vinegar, a bit of salt and olive oil.
- Quarter and boil your potatoes, drain them and put them in the bowl.
- I add the eggs in with the potatoes to hard boil as the cooking time is about the same. Peel and slice the eggs.
- Add in whatever other tasty items you can find in your garden.
- Drizzle with the dressing and enjoy.
Fresh garden potato salad
Directions, step 3 should probably be “boil and quarter,” rather than “quarter and boil.” (Less messy that way.) That said, this sounds delicious! Digging up my potatoes soon. yum.