Early Summer Potato Salad

By lindsayvk

From the Carroll Street Greenmarket, Summer 2012

Ingredients

• 1 lb new potatoes
• 1/2 cup Purslane, leaves whole, stems lightly chopped
• 1/2 cup Garlic Scapes, chopped
• 3/4 Shell peas
• 1 bunch cutting celery (leaf) or parsley, chopped
• 1/2 cup mayo or yogurt
• 3 TBSP Sherry or Balsamic vinegar
• Salt & Pepper

Details

Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

1. Place new potatoes in a pot of cool, lightly salted water and bring to a boil. Simmer until the potatoes are tender through. Strain and let cool.
2. Blanch the shell peas in boiling water, add chopped scapes after a minute, and cook until the peas are done. Strain.
3. Cut the potatoes into 1/2 inch chunks.
4. Chop the cutting celery or parsley, as fine as you like.
5. Blend the mayo or yogurt with the vinegar, season with salt and pepper.
6. Combine all ingredients, check seasoning.