CSA Week 14

Red leaf lettuce, watermelon, parsley, white onions, potatoes, jalapenos, and yellow tomatoes! (Zucchini missed the photo op.)

Red leaf lettuce, watermelon, parsley, white onions, potatoes, jalapenos, and yellow tomatoes! (Zucchini missed the photo op.)

Week 14 One Straw Farm CSA brought more yummy yellow tomatoes, parsley, zucchini, potatoes, onions, jalapeños, some red leaf lettuce, and a watermelon. With potatoes coming pretty regularly, potato salad seemed a natural—plus it helps draw out summertime a little longer!

Ina Garten’s Potato Salad

Plenty of fresh dill and whole grain mustard give this potato salad some tooth!

Plenty of fresh dill and whole grain mustard give this potato salad some tooth!

Ready in 45 minutes; serves 6–8

Ingredients

3 pounds potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk (or substitute nonfat plain Greek yogurt)
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped onion
Potato salad prep

Potato salad prep

Preparation

  1. Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
  2. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk (or yogurt), Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
  3. When the potatoes are cool enough to handle, roughly chop. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt, and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

From FoodNetwork.com

  

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