I can not believe summer is almost over (sorry to be the debbie downer). Before summer comes to an end, I wanted to share a summer salad recipe that is sure to be a crowd-pleaser. My friend Kim, made a version of this recently and I became a fan. Below is the recipe for a "Summer Potato Salad", taken from one of my favourite go-to food sites, The Smitten Kitchen, with some minor changes.
The Ingredient List
2 pounds small new potatoes, get a mix of red and yellow for color!
1 bunch asparagus
1/4 pound sugar snap peas
5 small-to-medium radishes, thinly sliced (Use a mandoline if you have one)
Pickled spring onions: Pickles can be started beforehand, like a day ahead.
3 - 4 spring onions
1/4 cup white wine vinegar
1/4 cup water
1 tablespoon salt (Put half in first, taste. Depends on how salty you'd like it)
1 1/2 teaspoons sugar
1/4 cup olive oil
2 tablespoons whole grain mustard
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
Salt and freshly ground black pepper to taste
The potatoes - Make sure you give yourself enough time to cool after cooking. Place potatoes in a medium pot and add enough water to cover. Bring to a boil and cook for about 12-15 minutes. Check to make sure the potato can be pierced easily with a fork (do not over cook). Drain the potatoes and let them cool until they’re almost room temperature.
The pickled green onions - Meanwhile, pickle your spring onions. Whisk vinegar, water, salt and sugar together in a small container with a lid. Slice your green onion at the bulbs, up to the pale green parts and toss these into the vinegar mixture. Mix in 2 sliced radishes. Cover and place in fridge until you’re ready to use. Save the rest of the green onion (sliced) for later.
The asparagus and peas - Prepare an ice bath in a large bowl. Refill the pot with salted water and bring it to a boil. Trim the tough ends off the asparagus. Once the water is boiling, add the asparagus. One minute later, add the snap peas. Two minutes later, drain and then toss them in the ice bath to chill. Once chilled, drain the vegetables and spread them out on towel to rid of excess water.
Slice the asparagus spears and snap peas into 1/2-inch pieces and place them in a large bowl. Cut potatoes in half (or thirds for larger ones) and add them to the bowl. Add the remaining slcied radishes and green onion.
The mustard vinaigrette - When you’re ready to serve the salad, whisk the dressing ingredients together and toss it in a portion at a time and taste, you may find you don’t want to use all of it. Top off with the pickled onion mixture.
Done! Now sit back, have a BBQ and enjoy.
Love & Light,