Fancy Potato Salad

Adapted from Heidi Swanson, this recipe deliciously combines so much of what midsummer has to offer: new potatoes, chinese broccoli, shallots, parsley, tarragon, and scallions. We've never met a potato salad we don't like, but this recipe is particularly herby and summery, light and delicious. Make for endless picnics. 

1 1/2 lbs small new potatoes
1/2 cup + 2 tbsp olive oil
1 - 2 bunches chinese broccoli
4 large eggs, hardboiled
2 tbsp red wine vinegar
1 tsp mustard
1 tbsp capers
2 shallots, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh tarragon, chopped
1 tbsp fresh scallions or chives, chopped

Slice potatoes into pieces and toss with 1 tablespoon of olive oil, a pinch of salt, and roast on a baking sheet at 400 degrees for about half an hour, or until cooked through. Meanwhile, toss the broccoli with 1 tablespoon of olive oil, a pinch of salt, and roast at 400 degrees for the last 15 minutes that the potatoes are in the oven. 

Mash the yolk of one of the hard-boiled eggs in a medium bowl. Very slowly add the remaining 1/2 cup of olive oil, beating constantly. Whisk in the vinegar, then mustard, then stir in capers, shallots, herbs, and 1/4 teaspoon salt. 

Coarsely chop the remaining eggs and fold them into the dressing. Put the warm broccoli and potatoes in a large bowl and toss with dressing. 


Care & Storage

For Eating Fresh: For short-term storage (1-2 days) snip the ends of the stalks and place them in cup of clean water. Refresh the water as needed. You can also store parsley in a perforated plastic bag in your fridge for up to a week. 

To Dry: Bundle the stalks with a rubber band and hang upside down in a warm, dry, dark place. Once dry, store herbs in an airtight container in a dark place.

To Freeze: Wash, drain, and chop the parsley. (Tip: Ice trays make good herb freezing containers. They provide ready-made single meal servings.)


July - November


Zhoug Chili Paste

1 bunch cilantro
1/2 bunch parsley
2 hot green chilis, coursely chopped
1/2 tsp ground cumin
1/2 tsp ground cardamom
1/4 tsp ground cloves
1/8 tsp sugar
1/4 tsp salt
1 clove garlic, crushed
2 tbsp olive oil
2 tbsp water

Blend all ingredients in food processor until it forms a course paste. Should be HOT!