Summer Potato Salad


  • 2lbs potatoes, a variety of colors if available
  • ¼ C whole grain or Dijon mustard
  • 1 T white wine vinegar
  • ½ C olive oil
  • 5 garlic scapes
  • 1 red onion
  • 1 bu kale or other hearty green
  • 1 bu parsley
  1. Cover the potatoes in cold water with a hefty pinch of salt and bring to a boil
  2. Reduce to a simmer and then cook potatoes until tender
  3. Slice the garlic scapes thinly and combine with the mustard, vinegar and olive oil
  4. Drain the potatoes and immediately dress with the vinaigrette
  5. Strip the kale leaves, wash, dry and slice thinly
  6. Slice the red onion into half moons
  7. Roughly chop the parsley
  8. Combine all together, with a pinch of salt, taste and adjust seasoning as desired

Note: the colder the potato salad is served the more salt and vinegar it will need to taste delicious

This recipe is featured in the post:

green city market– june virtual csa