This gorgeous salad makes the most of farm-fresh ingredients available all summer long.
Farmers’ Market Potato Salad
Yields: 8-10 servings
Ingredients
- 3 pounds fingerling potatoes, halved
- ¼ cup distilled white vinegar
- 6 teaspoons kosher salt, divided
- 1 small red onion, cut into 1 inch pieces
- 1 lemon, halved
- ¼ cup extra-virgin olive oil
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh dill
- 1 teaspoon ground black pepper
- 2 cups small heirloom tomatoes, halved
- 1 cup sliced kalamata olives
- Garnish: chopped fresh dill
Instructions
- In a large Dutch oven, bring potatoes, vinegar, 4 teaspoons salt, and water to cover by 1 inch to a boil over medium-high heat. Cook until tender, 10 to 15 minutes. Drain. Heat a grill pan over medium-high heat, and spray with cooking spray.
- Place potatoes, onion, and lemon halves in an even layer on pan. Cook, turning once, until tender, about 5 minutes per side.
- In a large bowl, stir together oil, basil, dill, pepper, juice from lemon, and remaining 2 teaspoons salt. Gently stir in tomatoes, olives, potatoes, and onion. Garnish with dill, if desired. Serve warm, or cover and refrigerate until ready to serve.
