Serves 4-6
As we approach summer and move away from soups, stews, and warmer dishes, it's time to break out cooler family favourites such as the iconic potato salad. Here is our spring twist on this summer staple.
Ingredients:
As we approach summer and move away from soups, stews, and warmer dishes, it's time to break out cooler family favourites such as the iconic potato salad. Here is our spring twist on this summer staple.
Ingredients:
- 2.5 lbs BC Warba Nugget Potatoes - half or quarter, depending on size of potato
- 2 tsp salt (water)
- 2-3 Coligny Creek Free Range Eggs
- 1/3 cup chopped Garlic Scapes
- 3-4 Elman's Pickles - medium dice
- 3/4 cup of Olive Oil
- 1/4 cup Pickle Juice
- 2 tbsp Todd's Granny's Mustard
- 3-4 tablespoons Fresh Dill, fronds only, chopped
- Salt and pepper to taste
Cover potatoes with cold water. Add salt and bring to boil. Cook until potatoes are tender. Immediately strain and add to ice bath. Once cooled, strain again and set aside.
Add eggs to pot with cold water and cover. Bring to boil. Once rolling boil achieved keep covered and remove from heat. Let sit 10-12 minutes. Transfer to ice bath. Once cooled, peel and slice into rounds.
Combine olive oil, pickle juice, mustard, dill and salt to a jar. Shake vigorously.
Combine potatoes, eggs, garlic scapes, pickles and dressing. Add salt and freshly cracked pepper to taste.
Enjoy!
Note: keep warba potatoes in the fridge, even before they are cooked. They are a delicious but delicate variety!
