Farmer's Market Potato Salad

I promised to post some semblance of a recipe for this potato salad from last weekend, even though it doesn’t fall into the family-friendly category over here. (For some reason, one of the odd food aversions my kids have is to potatoes?!) If you decide to whip it up, feel free to add any ingredients you may have on hand (or delete anything you do not care for). The key to a good potato salad is the vinaigrette, I think. You can make it as tangy or smooth as you desire, and add a variety of veggies for color.

Farmer's Market Potato Salad

New potatoes, roasted in olive oil until tender with a crispy edge
Dandelion and mustard greens, sautéed in olive oil until tender
Cherry tomatoes, quartered
Scallions, white parts chopped
Dill, chopped or torn
Kielbasa, grilled then chopped (optional)
Vinaigrette: olive oil, lemon juice, cider vinegar, white wine vinegar, lemon zest, garlic, salt, pepper


Make the vinaigrette in a blender, trying it as you add more acid (lemon juice, white wine vinegar, and cider vinegar in this case) or base (olive oil) until you reach your desired taste. Combine all ingredients, then pour an ample amount of vinaigrette over the salad and let flavors blend for at least 2 hours and up to 2 days, in the fridge.