Farmer's Red Potato Salad Recipe
Serve this dish at room temperature just after it’s tossed together, or make it ahead, refrigerate, and serve chilled. Optional to add a can of black beans.
Ingredients
- 2 ½ pounds Black Gold Farms Red Potatoes, cut into 1″ chunks
- 2 cups fresh corn kernels, about 4 ears
- 1 cup green beans, blanched and cut into bite-size pieces
- 1 cup radishes, thinly sliced
- 1 cup small heirloom tomatoes or grape tomatoes, cut in small pieces
- 1 cup pitted kalamata olives, cut in half
- 4-5 hard cooked eggs, quartered
- 2 tablespoons each chopped fresh tarragon, basil, and dill
Balsamic dressing:
- 1 cup olive oil
- ½ cup balsamic vinegar, Trader Joe’s White Balsamic Vinegar is excellent!
- 1 tablespoon whole-grain Dijon mustard
- Salt and pepper to taste
Instructions
- Boil water in a medium size pan for the potatoes. Once the water comes to boil, add the potatoes until the potatoes are soft (fork tender), 8 minutes or so. Drain; set aside.
- While the potatoes are boiling, in a small bowl, whisk together the salad dressing of olive oil, balsamic vinegar, mustard and salt and pepper. Add the dressing to the cooled potatoes and marinate the day before (for better flavor), or the day of. Leave a few tablespoons of dressing to drizzle over the top before serving.
- At the same time, in a smaller pan, boil water for the green beans. When the water comes to a boil, add the green beans for 2 minutes. Use a collander and hold under cold water under the sink until green beans are cooler or immediately put into ice water.
- Boil the 4 eggs and cool. Peel and quarter right before serving.
- Chop the other ingredients, including the fresh herbs. Leave some fresh leaves out to garnish the salad with.
- Right before serving, add all of the ingredients to the already marinated potatoes. Toss together and serve, drizzling the last 2 Tb. of dressing over the salad.
- Garnish with fresh herbs.
Notes
Originally posted May 2013