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| Summer potato salad, with a side of crostini with pesto and tomato |
The Summer Potato Salad has been a favorite for a while. It even won for best savory dish at last year's Apple Weekend competition. The Spring Potato Salad we just tried for the first time this spring and it was cool, refreshing, and very springy.
Spring Potato Salad:
4 C potatoes, coarsely diced and boiled until firmly tender
1/3 C fresh mint leaves
1 - 2 C new peas
1 C crumbled feta
1/4 C extra-virgin olive oil
Combine ingredients.
Summer Potato Salad:
2 lbs. red or golden new potatoes, cut in 1-inch chunks
olive oil
coarse salt
Any one or combination of the following:
peppers cut in chunks
green beans, stringed and broken in 1-inch lengths
1 - 2 ears corn off the cobb
bunch of chard, chopped
2 C tomatoes, cut in wedges
1/2 C fresh basil
1/4 C olive oil whipped together with 1 T balsamic or other mellow vinegar
Toss potatoes with salt and oil and roast in roasting pan or baking sheet at 450° oven until tender (20-30 minutes). Add more tender vegetables (corn, peppers, green beans, chard) for last 10 minutes of roasting. When done, loosen the vegetables with a spatula.
Add tomatoes, basil, and dressing with roasted vegetables, salt to taste.
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