Local and Seasonal Recipes, Menus and More
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INGREDIENTS 3 pounds potatoes, boiled whole 1 bunch scallions, chopped 2 ribs celery, chopped 1 cucumber, peeled and chopped 1 zucchini, grated 1 cup flat leaf parsley, chopped 1/2 cup dill, chopped 1/2 cup olive oil 1/2 cup lemon juice 2 teaspoons lemon zest 2 cloves garlic, grated 1 tablespoon Dijon mustard 1 teaspoon salt 1/2 teaspoon ground pepper 2 tablespoons capers (optional) |
DIRECTIONS While potatoes cool, whisk together olive oil, lemon juice and zest, garlic, mustard, salt and pepper. Dice potatoes—with skins or without? You decide! In a large bowl mix potatoes with veggies and herbs. Mix in half the dressing, toss to coat. Pour remaining dressing over salad and mix lightly. Top with capers if desired. Serve at room temperature or chilled. This salad can sit at room temperature for hours without spoiling, so it is perfect for picnics too! Store covered in the refrigerator. |
