Spring Potato Salad with Green Garlic Dressing

I officially have summer brain. Already! For hours I’ve been trying to come up with a funny, creative intro to this amazing Spring Potato Salad with Green Garlic Dressing from a recipe by the ever inspiring Susan Spungen (though I did take the liberty of adding some buffalo mozzarella), but nothing gives. My brain’s not budging. Not even a little bit. So I’m going to back off now, throw in the proverbial towel and just leave you with the recommendation to make this. Because it’s delicious, healthy and would be fantastic with the Wiener Schnitzel I posted yesterday. Just saying! Peace out. ✌️

xoxo Donata


Ingredients


For the vinaigrette:


2 stems green garlic or 4 stems garlic scapes, roughly chopped

1 cup loosely packed fresh Italian parsley leaves

2 tablespoons white wine vinegar

2 tablespoons fresh lemon juice, preferably Meyer

1/4 teaspoon salt and freshly ground pepper

Pinch of sugar

1/2 cup extra-virgin olive oil

2 tablespoons vegetable or other neutral oil

For the salad:


2 pounds baby potatoes (smaller than golf balls)

1 1/2 teaspoons salt

1 bunch scallions, white and green parts, trimmed and thinly sliced

1 small bunch fresh chives (with blossoms if available), snipped (about 1/2 cup)

1 bunch arugula or 2 cups baby arugula

1 ball buffalo mozzarella, cubed (optional)

Instructions

To make the vinaigrette:

Combine the green garlic, parsley, vinegar, lemon juice, salt, pepper, and sugar in a mini food processor and pulse until everything is well chopped. Slowly add the oil through the hole in the lid until emulsified. Adjust the seasonings.

Place the potatoes in a large saucepan and cover with cold water by 2 inches. Add 1 1/2 teaspoons salt and bring to a boil. Simmer for 12 - 15 minutes, stirring occasionally, or until tender when pierced with the tip of a sharp paring knife (if the potatoes are larger, you may need a little more time). Let cool in the water for 15 minutes. Drain, cut the potatoes in half, and toss with enough dressing to coat generously while still warm. Season with salt and pepper and toss with scallions and chives.

Place the arugula in a serving bowl and top with the potato mixture. Drizzle more dressing over the top. Sprinkle with the chive blossoms, if you have them, and pass extra dressing on the side.



Recipe by Susan Spungen from Open Kitchen, 2020.

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