One of my favorite food blogs is My Blue & White Kitchen. In July of 2014 it featured an incredible potato salad called Farmer's Market Glory - Summer Potato Salad. Unfortunately the day that I went to make it I found that I was missing a few ingredients. In order to compensate, I added what I did have and came up with a delicious variation. It is colorful and bold, sharp and sweet. In a word, YUMMY! —nycnomad
Small White/Red Potatoes
1 1/2 cups
Multi-colored Cherry Tomatoes
Medium Pink Radishes
Coarse Sea Salt
Black Pepper to taste
Coarse Sea Salt
In This Recipe
Wash and cut the potatoes into cubes. Place them in a pot and cover with water. Add 1 tbsp of salt and bring to a boil. Cook until slightly tender. Drain immediately and rinse with cool water.
Cut the tomatoes in half and place in a large bowl.
At this point you can either shell the peas and discard the pods or trim the ends off the pods and chop them into thirds depending on side and add them to the salad as is. I prefer to keep the pods whole, as it adds a wonderfully sweet crunch to the salad. Again toss gently with the other vegetables.
Add the potatoes once they have cooled a bit.
Sprinkle the sea salt over the salad and then drizzle with olive oil and the juice of 1 lemon. Add the capers and horseradish. Mince the anchovies slices and add them to the mix. Toss the mixture gently until the ingredients are well distributed throughout the salad. You can leave the salad as is and store it in the fridge until you are ready to serve it or add the dill and serve it immediately. It is delicious served both warm and cold.
Just before you are ready to serve it, chop the dill finely or coarsely depending on your preference and add it to the salad. Grind some fresh black pepper over it and toss gently. Voila! A colorful savory potato salad with a bit of a kick. Enjoy.