Farm to Table Warm Potato 

Salad

Ingredients:

6 medium yellow potatoes, scrubbed and skin left on

1 Boston lettuce, leaves torn

1 large field tomato, cut in thin wedges

½ English cucumber, cut in thin rounds

1 small sweet onion, thinly sliced

Chive flowers (optional)

4 soft boiled eggs, cut in half

 

Lemon Dijon Vinaigrette:

¼ cup extra-virgin olive oil

3 tbsp. fresh lemon juice

1 tbsp. grainy Dijon mustard

1 tbsp. chives, minced

Salt and fresh ground pepper

 

Preparation:

In a bowl, whisk together all the vinaigrette ingredients and season with salt and pepper. Set aside.

Place potatoes into a large pot and cover with salted water. Bring to a boil and reduce heat to medium-low, cover, and simmer until tender, about 20-25 minutes. Drain and cut into cubes.

On a large salad platter, line it with the lettuce.

In a large bowl, add the potatoes, tomato, cucumber and onion. Gently toss with dressing and add it to the lettuce.

If using, sprinkle with chive flowers and top with eggs.

 

 

SERVINGS 4-6 | PREP & COOK TIME 45 mins

Copyright © 2016 Irene Matys.

All Rights Reserved.

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