Moulton Farm Potato Salad
- Ready In:
- 1hr 35mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 lb fingerling potato
- 2 tablespoons white wine vinegar
- 1⁄2 cup sliced small zucchini, blanched
- 1⁄2 cup sliced small yellow squash, blanched
- 1 cup sugar snap pea, blanched if desired
- 1⁄4 cup chopped red bell pepper
- 1⁄4 cup chopped green bell pepper
- 1⁄4 cup chopped red onion
-
Dressing
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 1⁄4 teaspoons fresh ground pepper
- 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried tarragon, crumbled)
- 1⁄3 cup extra virgin olive oil
directions
- To make the dressing: in a small mixing bowl, combine the vinegar, mustard, salt, and pepper; whisk until the salt is dissolved.
- ADd in the tarragon and gradually whisk in the olive oil; set aside.
- Use a pan with a steamer basket; add water to the pan to reach just below the basket; bring water to a boil; add potatoes to the basket (they should fit in a single layer; if you have more than one layer, steam the potatoes in batches; if the potatoes are very large, cut them in half and steam them cut-side down).
- Cover the pan and steam until done, checking to make sure the water does not boil away (small potatoes--15 minutes; larger potatoes--18-20 minutes).
- When done, transfer potatoes to a colander to drain; remove basket and pour out water from pan.
- Return potatoes to the warm pan; toss over low heat to dry them.
- When cool enough to handle, cut into 1/4-inch thick slices.
- Place potato slices in a large bowl; sprinkle with vinegar while still warm, then let cool to room temperature.
- Add the zucchini, squash, sugar snap peas, bell peppers, and onion to the potaotes.
- Pour the dressing over the mixture (stir the dressing again just before adding to the potatoes); toss gently.
- Serve immediately.
- Note--to blanch the vegetables, fill a large bowl or pan with cold water and some ice cubes.
- Fill a saucepan 3/4 full w/ water and bring to a boil.
- Drop in the vegetables and boil for 1 minutes; drain and immediately immerse the vegetables in the ice water; when cold, drain and pat dry.
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