Potato Salad

The stellar spud. So versatile. So willing to be boiled, fried, baked, peeled, stuffed, mashed, smashed and otherwise violated, works for any season, served cold or hot, vegetarian-style or chock full of bacon.

I’m growing two varieties of organic potatoes this year – Russian banana and White Rose – I anxiously await their arrival. Partially because I want to get my hands into the earth and feel around for them.
In the meantime, my spudly pursuits involve B.C. waxy potatoes. How do you make potato salad? Let me count the ways.
Tonight I’m using a hit of mesclun greens and sharp cheese tossed in a honey-balsamic vinaigrette,(recipe below). A summery treat.

My mesclun is whatever is green and edible from the garden with a few flowers for garnish. We’ve got mizuna, mustard greens, parsley and some delicate lettuces.¬†While blue cheese would be ideal here, shaved off pieces of pecorino Romano suits just fine.

Potatoes are boiled whole and simmered until tender, peeled and then sliced, placed atop greens. Dressed, cheese, chives, flowers, salt and pepper. Ready.

Honey Balsamic Vinaigrette

1/4 cup balsamic vinegar
1 Tbsp. honey
1 garlic clove, crushed
1/2 cup light olive oil
Shake, whisk or otherwise mix up.

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