LES resident and locavore chef Carlin Greenstein is contributing a weekly seasonal recipe based on fresh food you can find at local markets or in your CSA. This week, she shares her recipe for a potato salad made with farmers’ market ingredients:
I never liked potato salad growing up. I associated it with crumbly potatoes, glops of mayo and too much celery. Luckily, I have left those bad memories behind and developed a new potato love affair by riffing on traditional French potato salad. Instead of using some over-starchy large potatoes, I now use tiny buttery fingerlings or sweet Yukon Golds, add whatever local seasonal vegetables are available, such as radishes and snap peas for color and crunch, and then dress it with a tangy, bright vinaigrette.
Farmers’ Market Potato Salad
Salad:
2 pounds new potatoes (Yukon Golds, fingerlings, or other similar)
1 tablespoon salt
1 bunch local asparagus, trimmed and sliced into half-inch pieces
1/2 pound sugar snap peas, trimmed and halved
6 radishes, thinly sliced
1 small red onion, minced
Scrub the potatoes and place in a pot of cold water with the salt. Bring the water to a boil and simmer potatoes for about 20 minutes. Using a slotted spoon, remove the potatoes from the water.
Drop the asparagus into the water for about 30 seconds, remove and cool. Combine the potatoes, asparagus and remaining raw vegetables in a large bowl and toss with the vinaigrette.
Vinaigrette:
1 small shallot, minced
1 tablespoon Dijon mustard
1 ½ tablespoons grain mustard
2 tablespoons white wine vinegar
5 tablespoons extra virgin olive oil
2 tablespoons flat-leaf parsley, chopped
Sea salt and freshly ground pepper to taste
Combine the shallot, mustards and vinegar in a bowl. Whisk to combine. Slowly add the olive oil to emulsify. Add the parsley. Season with sea salt and pepper.
Carlin Greenstein has been creating healthy, seasonally inspired menus as
a private chef for 14 years. After receiving her masters degree from New York
University in Food Studies and Nutrition, Greenstein completed her certification
in Holistic Health and Wellness. She runs a small business, “Chew on This,”
promoting local and seasonal eating.
