Market Potato Salad

INGREDIENTS

*Ingredients currently available at the Cooperstown Farmers' Market

·    2 pounds potatoes*

·    5 large eggs hard boiled*

·    4 ounce black olives

·    4 radishes sliced*

·    6 green onions chopped*

·    2 tablespoon fresh parsley chopped*

·    3 tablespoon apple cider vinegar or white wine vinegar, or to taste*

·    1/4 cup olive oil

·    1 tablespoon mustard

·    1 teaspoon salt and pepper or to taste

DIRECTIONS

1.  Wash the potatoes. Cover the potatoes with cold water, salt the water, and bring everything to a boil. Reduce the heat to a simmer and cook until for tender, about 15-20 minutes. Drain well and let cool slightly. Once cooled enough to handle, peel the potatoes and chop into bite size chunks. Put them in a bowl.

2.  Chop the green onions and add to the bowl. Slice the hard boiled eggs and the radishes and add them to the bowl as well. Add olives and combine everything.

3.  Make the dressing: Whisk together the vinegar and mustard. Slowly add the olive oil while whisking until the dressing emulsifies slightly. Add salt and pepper. 

4.  Gently mix in the dressing with the salad and garnish with fresh parsley. Serve.

Notes

Refrigerate your leftover spring potato salad in an airtight container. Properly stored, your leftovers will last for 3 to 5 days!

Recipe by Joanna Cismaru