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Italian Potato Salad

The spring equinox is supposed to be in three days, but you’d never know it based on the weather this past weekend. It snowed briefly on Saturday, most of which had disappeared by this afternoon. Temperatures this week don’t seem particularly spring-like either; the highest we’re supposed to receive should be Tuesday when it’ll reach a relatively balmy 47 degrees sometime in the afternoon.

I don’t know about you, but I’m dying for: asparagus, spinach and greens of all kinds.

I suppose I’ll have to content myself with preparations that remind me of the season to come, like this winter version of “Italian potato salad”, adapted from this post at Green Kitchen Stories.

If you page back through this blog, you may come across another adaptation I did back in January 2012. In some ways, I went more “minimalist” this time, by reducing the amount of potato and accompaniments.

Italian potato salad

Italian Potato Salad

The potatoes were cooked separately from everything else (which is raw) — so it’s thinly sliced celery and minced celery leaves, thinly sliced red onion, thinly shredded radicchio, whole olives and capers.

As for the potatoes, there are two kinds of heirloom potatoes pictured above — Adirondack Blue and German Butterball. Those were boiled whole in lightly salted water for 15 minutes, then peeled and coarsely diced.

The dressing is quite simple: the juice of one lemon, 3 tablespoons extra-virgin olive oil, sea salt and black pepper. Click here for the recipe, quantities and procedure.

Time: Approximately 45 minutes, including prep.


4 replies »

  1. Alas, our growing season starts much later than those in NYC. You’re going to be posting delicious pictures of spinaches and early lettuce and ramps, and I’ll be chewing on old apples and root vegetables with tears in my eyes. I don’t think we even see asparagus until May.


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