Nicoise Salad with Raspberry Potato Salad
I like this kind of assembled ingredients salad in summertime, with one cooked thing. The potatoes in this potato salad were grown in our front yard! It was really fun harvesting these. I’ll definitely plant more potatoes next winter, they were so easy and thrived with very little care. Oh, and most importantly, home grown potatoes are far more delicious than anything else.
For the potato salad: Cook potatoes in boiling water & salt and pepper, reduce heat to simmer and keep an eye on them. Once you can easily pierce with a knife, turn the heat off, cover and let sit in the hot water for another 5 minutes. Rinse with cold water to stop cooking and drain. Cut into potato salad bites & dress with a mixture of 1 crushed and smashed garlic clove, celery salt and pepper, juice of 1/2 lemon, 1 tsp honey, 1/4 cup plain yogurt, 2 tblsp mayo, dried dill, fresh chopped parsley. Add the juice of 10-12 fresh or frozen raspberries pushed through a sieve.
Serve with garden greens, sliced tomatoes, olives, and tuna. Dress with your favorite vinaigrette. We used a mixture of 1 tblsp each lemon juice, olive oil, and raspberry vinegar. Yum!
This was my first time growing potatoes. They grow in cool temperatures. Growing them took appx. three steps. 1) I Plant them in pots, or in well worked soil, in a sunny spot, very early in the spring. We watered about 2 x a week, depending on the rain. 2) Add extra soil to hill them up when they get about 5 inches high, and 3) Mulch with a thick layer of straw once they’re about 8 - 10 inches high. They grew this way for about 5 months, since late January, and recently the plants started to die back. Once the plants dry up a little bit in the heat, dig around in the soil. I found enough potatoes to fill a large colander. I’m amazed by nature!