Last week was the first day of the Bellevue, WA farmers market, and man oh man…best day of the year! I love springtime. I found lots of great produce, but was particularly happy about some fingerling potatoes, spring onions, dill and apple cider balsamic vinegar. Ingredients for a delicious potato salad! I’ve never really been fond of the mayo-based potato salads, so I opt for a light vinaigrette. Mmmmm. I will definitely be making this again later in the week.
…and by the way, the hubs and I went to see Carina Round play last night. She’s touring her new album, Tigermending. Holy shit balls. She’s amazing. If she makes her way to your area I highly recommend you check her out. One of the best live performers, hands down.
2 lbs fingerling potatoes
1/3 cup chopped spring onions (all parts)
1/3 cup chopped cornichons
1/4 cup fresh dill, chopped
1 1/2 tbsp whole grain dijon mustard
3 tbsp extra-virgin olive oil
2 tbsp apple cider vinegar (I had a special sweet balsamic variety made locally in Washington, so I excluded the agave nectar)
1-2 tsp agave nectar
Sea salt and pepper to season
In a large pot, place the potatoes and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender (about 15 minutes or so, depending on the size of the potatoes.)
Drain the potatoes and set aside to cool slightly.
In a small bowl, whisk together the dill, dijon, oil, vinegar, agave, salt and pepper.
When cool enough to handle, quarter the potatoes and place into a large bowl. Add the onions, cornichons and dressing. Toss to combine. Allow this to sit for about 10-15 minutes before serving.