Animal, Vegetable, Miracle

 

Animal, Vegetable, Miracle Book Cover

Four Seasons of Potato Salad

WINTER

4 cups large storage potatoes

coarsely diced and boiled until firmly tender

3 hard boiled eggs

peeled and coarsely chopped

¾ cup last summer’s dill pickles

finely chopped

2 tbsp dill
salt to taste
Mayonnaise – a few tbsp

Combine potatoes, eggs, and pickles, being careful not to mash anything. Add dill and salt to mixture and combine thoroughly. Add just enough mayonnaise to hold the salad together.

SPRING

4 cups storage potatoes

coarsely diced

1/3 cup fresh mint leaves
1-2 cups new peas
1 cup crumbled feta
¼ cup extra-virgin olive oil

Boil diced potatoes as above. Combine ingredients.

SUMMER

2 lbs red or golden new potatoes

cut in 1 inch chunks

3 tbsp olive oil
coarse salt
2 yellow or red bell peppers

cut in chunks

2 cups green beans

(stringed and broken in 1-inch lengths)

1-2 ears sweet corn on cob

Toss potatoes with salt and oil and spread on baking sheet. Roast in 450° oven until tender (20-30 minutes). Place ears of corn, lightly oiled, with the potatoes. Add peppers and green beans to roast for last 10 minutes. When done, loosen the vegetables with a spatula, cut corn kernels off cob, and combine in a large, shallow bowl.

2 cups tomatoes cut in wedges
½ cup fresh basil
¼ cup olive oil whipped together with 1 tbsp balsamic or other mellow vinegar

Toss tomatoes, basil and dressing with roasted vegetables, salt to taste.

FALL

2 lbs fingerling potatoes

(Russian Banana, Rose-Finn, La Ratte)

seasonal vegetables
4 tbsp dried basil
¼ cup olive oil

whipped with 1 tbsp balsamic

vinegar

Prepare roasted potatoes as in “Summer” recipe, combining with late-season peppers and green beans, shelly beans, or limas, roasted along with the potatoes. Toss with fresh tomato wedges, basil and the dressing. As the season progresses and different things become available, you can mix and match other vegetables with the potatoes to your heart’s content, keeping proportions roughly the same. Cubed winter squash and sweet potatoes are wonderful in this roasted dish, requiring about the same amount of time in the oven. Don’t hesitate to combine sweet and regular potatoes – they are unrelated, and marry well!

Eggs in a Nest

 

 

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