Another way to use all the potatoes and chilies!
Herby Potato Salad using ingredients from the CSA
For those looking for a tangy, herby alternative to a mayo-based potato salad, this might be your jam. This potato side is nice slightly warm, at room temperature, or cold right out of the fridge.
Ingredients
CSA potatoes
Herb Sauce (all to taste): Any tender herbs you have on hand (parsley, cilantro, dill)
Red wine vinegar
Olive oil
A squeeze of lemon juice
Red chili
Salt and pepper
1 tbs Dijon mustard
Recipe:
In a large pot, cover your (gorgeous) CSA potatoes with water, season with salt, and bring to a boil over high heat.
Reduce heat to medium and cook potatoes until you can easily pierce them with a fork (about 25 minutes).
Remove potatoes from the pot, and transfer them to a large bowl to cool.
While potatoes cook, prep your green sauce. This herby, chimichurri-like green sauce can basically be a mix of whatever you have on hand. In a blender, I usually whir up parsley and cilantro, a splash of red wine vinegar, 2ish tbs of olive oil, a squeeze of lemon juice, s&p, and either red pepper flakes or a fresh chili. Sometimes I add fresh garlic, or any other fancy vinegar I might have on hand — it’s up to you!
When potatoes are cool enough to touch, break them into smaller pieces with a wooden spoon. Add dijon mustard and a few dollops of your herb sauce to the bowl of potatoes, and mix. Sprinkle with a handful of fresh herbs and freshly ground pepper.
