Today we are going to add our potato salad recipe. We recently got a chance to go to the Greenpoint Brooklyn farmers market in McCarren Park were we got to buy a lot of summer produce. We made our way to the last tent and went nuts. Onions, scallions both white and red (which I have never seen red), Dill, cilantro, carrots, chamomile, chives (which are expensive in the regular supermarket), radishes, long leaf arugula, etc. I got a sniff of the dill and I just got a craving for potato salad.
The reason is called Green Market Potato Salad is because a lot of the ingredients I used in it came from the market, with some pimiento for added taste and color. If you live in Brooklyn or happen to be near the park on a Saturday, make your way to the market. Their products won't disappoint.
Green Market Potato Salad
Ingredients: *TT= To taste
- 5 Lb red skin potato, rinsed and cut into fours
- 3 Tbsp of fresh dill
- 3 Tbsp of fresh cilantro
- 2 Tbsp of fresh chives
- 4 Tbsp of Goya pimiento
- 4 Tbsp of pimiento juice
- 1/4 Cup of sour cream
- 1/2 Cup of Mayonnaise
- Salt and pepper *TT
Procedure:
1. Bring the potatoes to a boil until tender. I say a good 10 minutes should get them nice and tender, but also it depends on their size.
2. While that is cooking, dice the pimiento,chives, and measure out the juice of the pimiento. Set aside.
3. Mince the cilantro and dill. Set aside
4. Once the potatoes are cooked, carefully drain and rinse in cold water until they are warm.
5. Place the potatoes in a bowl and add all the greens, pimiento and juice. Stir until combine.
6. Add the sour cream, mayonnaise, salt, pepper, and mix well together.
7. Cover and chill in the fridge for a good 2 hours before serving.
You can use less Mayonnaise and more sour cream or visa-verse. Also for a healthier substitute, replace mayonnaise for plain Greek yogurt, and maybe add a little bit of fresh lemon juice.
Also you can always add more or less of the greens to your personal preference.
No comments:
Post a Comment