We eat a lot of salad here. Shopping at the local organic farmers market over the last few years has helped open my mind - and my stomach to lots of new veggies and kept us keeping it fresh by following what's available by season. There has been a lot of asparagus, strawberries and rhubarb on our plates over the last months. I'm looking forward to moving into summer tomatoes so we can start using more of the basil that's taken off in our patio garden.
Potato salad is a great side for the BBQ, handy for the potluck - and always safer when you skip the mayo found in many classic recipes. Here are two of our current summer favourites:
Green Potato Salad (image at top of post)
3 tbsp salt cured capers
lots of chopped fresh parsley & basil
3 green onions chopped
1/4 cup freshly grated parmeggiano cheese
dash of olive oil and vinegar (white/red wine or balsamic)
salt & pepper
about 1 lb of the tiniest organic potatoes you can find
Pesto & Corn Potato Salad
1/4 cup fresh pesto (read labels on store bought pesto!)
1/2 cup or more corn cut from roasted cobs
fresh basil leaves
salt & pepper
about 1lb baby potatoes
In both recipes, cook the potatoes in salted boiling water with skins on until tender. If potatoes are of varying sizes, cut the larger ones to the same size as the smaller ones so that they cook evenly. Drain and toss with other ingredients. So easy! Both of these keep well for a few days in the fridge, so make extra for the hot days when you don't feel like cooking!
