When the fresh herbs and veggies start to become abundant in the garden, why on earth would anyone be content making the same-old-same-old potato salad? Here is the salad I made the other night.
Here are the ingredients assembled and ready to prepare the salad. Once everything is picked and washed things go together very quickly.
Equal parts (I used 1/3 cup each) of:
light mayonnaise, lemon juice, apple cider vinegar, and Dijon mustard
About 3 Tablespoons Capers, drained
Young, organic potatoes
Fresh herbs – I used about 1/3 cup chopped basil, coriander and chives
Fresh arugula
Sugar Snap peas
Hard boiled eggs
Steam the potatoes and hard boil the eggs. New potatoes don’t have to be peeled. After the potatoes are done, slice them into bite size pieces and let them cool while you peel the hard boiled eggs and prepare the other ingredients
Chop all the herbs finely and slice the arugula into ribbons. Chop the sugar snap peas into small pieces, reserving a few for the garnish. Beat together the dressing ingredients in a large measuring cup or small bowl and pour that over the cooled potatoes. Slice the hard boiled eggs and combine everything in one bowl. Add a good amount of freshly ground pepper and salt to taste. Mix together and pour into a serving bowl.
Garnish with a few fresh snap peas and edible flowers such as nasturtiums and Kent Beauty Oregano. Serve immediately or refrigerate until meal time.
