This salad is an homage to every beautiful vegetable that is sprouting from the ground right now. It’s colorful, bright and hearty. It’s also everything your grandmother’s gloopy, mayonnaise-laden potato salad is not.
Colin and I have been eating this salad for a few days now and one thing he says every time he takes a bite is, “This salad is so good.” He’s my harshest critic especially when it comes to savory cooking (he claims he’s better at it). He’s good, but I practice more often, which means I win.
And the best part of this potato salad is that it lends itself to day-of farmers market creativity. With potatoes as the base, you can pick any other vegetable to join the party. Roasted carrots, beets, garlic scapes, ramps, spring onions–you name it, it’s all fair game.
In this iteration I love the addition of the pickled radishes. Not only does the pink add a gorgeous pop of color, the pickles add another level of acid that’s so often needed in potato salad. If you don’t happen to have pickled radishes in the house you can make them here! Cornichons and/or pickled beets would be a welcome substitution.
I hope you make a version of this salad and get to experiment with all of the the gifts coming out of the ground right now. Because–I hate to say it–Spring won’t last forever!
Farmers Market Potato Salad
1 lb of purple potatoes
1 lb of asparagus
1 bunch of chive blossoms
1 cup thinly sliced pickled radishes
1 cup of chopped chives
Red Wine Mustard Vinaigrette
2 tbsp Dijon mustard
1 tbsp whole grain Dijon
4 tbsp sherry vinegar
3/4 cup olive oil
Salt and pepper to taste
Preheat oven to 400.
Add potatoes to salted, boiling water. Cook until fork tender.
Toss chive blossoms in olive oil, salt and pepper. Roast in oven for 10-15 minutes, watching closely to make sure they don’t burn.
Roast asparagus either in the oven or on the stove top, also seasoning with olive oil, salt and pepper.
Slice whole radishes as thin as possible. Set aside.
Chop chives, set aside.
Chop potatoes, asparagus, chive blossoms. Add to bowl. Add radishes.
To make vinaigrette add mustards, vinegar in a bowl. Stir to combine. Slowly stream in olive oil while whisking with a fork or whisk. It will start to get thick and creamy as it emulsifies. Add salt and pepper to taste.
Pour the vinaigrette over veggies. Mix to combine. Add chives for garnish.