New Potato Salad
- 1 lb New farm fresh potatoes
- 2 T Vegetable or chicken broth
- 3 T Olive oil
- 2 T Vinegar of choice (red wine vinegar recommended)
- 1 t Dijon mustard
- Fresh basil (enough for 1-2 T chopped)
- Salt & pepper to taste
Chop potatoes into rough 1/2″ cubes.
Place potatoes in a medium pot, cover with cold water and bring to a rapid boil. Once boiling, leave lid slightly ajar to avoid boil-overs. Cook until potatoes are tender and can be easily pierced with a fork.
Drain potatoes completely. Immediately place in a mixing bowl with broth and spices. Allow potatoes to soak up most of liquid, 10-15 minutes. Toss once or twice during soaking time.
Once potatoes have soaked 10-15 minutes, pour out any excess liquid.
Serve warm, room temperature, or chilled.
Garlic Swiss Chard Saute
- 2 T Olive oil
- 4 Garlic Cloves (chopped)
- 1 Bunch swiss chard (stems removed and reserved, leaves torn into 2” pieces)
- 2 tablespoons fresh lemon juice
- Salt & pepper to taste
Heat oil in a large skillet over medium heat. Cook garlic, stirring occasionally, until golden brown (about 2 minutes). Throw in half of the Swiss chard, season with salt and pepper and cook until wilted–tossing often. Add lemon juice and remaining chard and cook about 1 minute.
Serve hot.
*Recipe can also be prepared with fresh garlic scapes.
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