Potatoes are starting to be harvested at Dogwood Farms. They grow a handful of varieties which makes for a flavorful and colorful potato salad. This potato salad is perfect for the fall and it can be served warm or cold, although I prefer it warm. It is vinegar and mustard based dressing which means it is both gluten and dairy free. This recipe is vegetarian (and the samples at the market will be vegetarian also), but feel free to add bacon or even just substitute bacon fat for the olive oil.
Ingredients 2 lbs potatoes 8 oz olive oil 4 oz apple cider vinegar 2 oz whole grain mustard 2 whole shallots 1 bunch chives Salt and pepper
Preperation Put whole potatoes in a pot and cover with cold water. Boil on the stove over high heat and cook just until fork tender. Drain water and cool potatoes in the refrigerator while still whole. This helps keep the inside of the potato intact. Once cool, cut into small cubes. Whisk vinegar with mustard. While whisking, slowly add oil. Whisk in shallots and chives. Season to taste with salt and pepper. See you Thursday afternoon at the Duke Farms' Farm Market!