Garlic Red Potato Salad

garlic-potatoThis is one of my favorite ways to use new red potatoes. The simple recipe comes from Simply in Season, a cookbook that helped me learn what was possible when we started eating seasonally and locally a number of years ago. I highly recommend you add it to your bookshelf–as it is a great resource besides being full of great recipes. I have a few copies in The Corner of the Market if any of you want a copy.

Garlic Red Potato Salad. Serves 6
Boil 6 c. cubed new potatoes for about 5 minutes until fork tender. Drain and set aside to cool.

Meanwhile combine in a large bowl: 3 cloves minced garlic or 3 diced garlic scapes, 1 c. minced green onions (bunching onions), 1/4 c. olive oil, 2 Tbsp. balsamic vinegar, 2 tsp. fresh rosemary (chopped), salt & pepper to taste.

Add cubed potatoes and stir to coat. Marinate at least 30 minutes for flavor to soak into the potatoes, but better yet 3-4 hours. I like this best made early in the day, stored in the refrigerator 3-4 hours, and pulled out 30 minutes before serving to take the chill off.

This is marinating as I write, and tonight we’ll have it as a main dish rather than a side, served with some Deviled Eggs, baby carrots just thinned from the carrot patch, and a green salad topped with strawberries and sweet peas.



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