Fresh herbs and a creamy garlic dressing make for a flavor-rich potato salad that’s much lighter than the traditional recipe.
2 lbs. thin-skinned potatoes (red or yellow), unpeeled 1 C. chopped celery 1/4 C. mayonnaise 2 Tbs. Tait Farm Garlic Vinaigrette 1/2 C. loosely packed mixed fresh herbs (dill, parsley, chives, cilantro, oregano) salt and pepper to taste
Cut the potatoes into chunks. Boil in salted water for 10-12 minutes, until just tender when pierced with a knife. Drain and cool to room temperature. Whisk together the mayonnaise and Garlic Vinaigrette. Coarsely chop the fresh herbs. Combine dressing with potatoes, celery and herbs. Season to taste with salt and pepper. Chill for an hour before serving. serves 4-6
Harvest Shop and Greenhouse
179 Tait Rd., Centre Hall, PA 16828 (814) 466-3411 firstname.lastname@example.org
Harvest Shop Hours: Monday - Saturday ~ 10am to 5pm Sunday ~ 12pm to 4pm