Warm Potato Salad with lemon and chive vinaigrette
Makes four ½ cup servings
Ingredients
2 lbs red bliss potatoes
1 Teaspoon of sea salt
Ingredients (Vinaigrette)
4 Tablespoons of fresh lemon juice
The zest of one lemon
1 Clove of garlic
1 Teaspoon of sea salt
1 Teaspoon of grain mustard
4 Tablespoons of olive oil
1 Small bunch of chives
Instructions
If you are using small potatoes, keep them whole. Cut larger potatoes into quarters.
Put potatoes into a sauce pan and cover with water, then simmer until they are tender.
While the potatoes are simmering, make the vinaigrette.
Crush the clove of garlic with the salt using a mortar and pestle or by chopping finely and then mashing with a spoon.
Combine all the vinaigrette ingredients into a small bowl or cup, and add the crushed garlic salt and stir.
When the potatoes are tender, strain through a colander and let cool slightly.
Toss with the vinaigrette and finish with the chopped chives and black pepper.
Taste testing is an important part of our Farm to School Program. Families who sign up for remote meals will have a brief survey emailed to them where they can provide feedback on the recipe. Please take a minute to tell us what you think! The results will help us decide if we should serve this recipe again in the future.