Editor’s Note: In our new greenmarket series, our blogger extraordinaire will be showcasing ways to prepare delicious dishes using the season’s freshest ingredients.
It had been a few weeks since I’d wandered the Union Square Farmer’s Market, and, truthfully, I was expecting to be bombarded with a wave of new spring produce. The reality, however, is that local farms are still recovering from a blustery cold winter season, and we’re probably weeks away from a lot of the really good stuff. Still, I was determined not to make my trip all for naught.
I was hoping to find asparagus, but when I stumbled upon a stand bearing numerous varieties of potatoes, I began mentally thinking of the possibilities. A great dish ought to be something simple, to highlight the mighty potato. But not roasted… Aha! A warm potato salad with homemade mayonnaise and lots of fresh green herbs. The sweet, overwhelming aroma of basil one vendor over sealed the deal for the recipe I was concocting in my head.
We might associate potato salad with summer barbecues and beach picnics, but we are in fact in the midst of potato season right now. A bowl of the classic favorite is a crowd-pleaser any time of year, making kids and grown-ups equally happy–plus, it couldn’t be any easier.
At the market, I decided to purchase two different types of the seasonal spuds, La Rattes and Ozette Indians, but you can select whatever looks good or is available to you. Yukon Golds are a great choice and are typically pretty prevalent. My recipe, adapted from Bon Appétit, relies on housemade aioli. (I love Hellman’s as much as the next person, but in order for the simplicity and bright flavor of this yummy side dish to shine, you’re going to have to get comfortable whisking.)
Ingredients
- 2 lbs boiling potatoes
- 1 egg yolk
- 2 tsp apple cider vinegar
- 1/2 cup vegetable oil
- 1 Tbsp spicy mustard
- handful of torn basil leaves
- salt and pepper to taste
- sliced radishes (optional)
Directions
Cut potatoes into fork-sized pieces before placing in a large pot of cold water. Make sure the potatoes are covered completely. Season the liquid liberally with salt.
Once the water starts boiling, reduce the heat to a low simmer. Cook for about 20 minutes and check for potato tenderness with a fork.
For the dressing, whisk the yolk with the vinegar in a large bowl and season with salt. Next–the part that trips people up a little–add the oil slowly while whisking continuously. (This action is what makes the mayonnaise thick and creamy.) When you’re satisfied with the texture, whisk the mustard into the dressing.
Add the warm spuds to the dressing bowl and toss gently to coat all pieces. Add the torn basil and the chopped radishes, if desired. Serve with pan-seared salmon, roast chicken, or pork cutlets.
