When it comes to flavour, there’s nothing like fresh ingredients. And when it comes to fresh ingredients, there’s nothing like the ones you pick right from the garden. That’s why we’ve been loving our beautiful small kitchen garden at The Tea Rose. It’s bursting with vegetables and fresh herbs that make a simple recipe really sing. This lovely spring potato salad is one of my favourite ways to showcase fresh-from-the-garden flavour.
Garden Herb Potato Salad
Adapted from The Kitchn
Serves 4 to 6
- 2 pounds extra-small potatoes
- 1 lemon, juiced and zested
- 1/3 cup olive oil
- 1 teaspoon sugar
- 5 ounces fresh baby spinach
- 2/3 cup flat-leaf parsley leaves
- 2/3 cup fresh dill fronds
- 3 shallots, peeled and thinly sliced
- Salt and freshly ground black pepper
Bring a large pot of water to boiling and salt the water generously. Add the potatoes and cook for 15 to 18 minutes, or until they are tender and creamy. Slice each potato in half and return them to the pot.
Whisk together the lemon juice, zest, olive oil and sugar until well-combined. Pour over the hot potatoes and stir gently until the potatoes are coated with dressing.
Run out to the garden to get your herbs if you have not already :) Slice the spinach leaves into thin ribbons. Mince the parsley leaves and the dill fronds as well. Add the spinach, parsley, dill, and shallots to the potatoes, and toss gently. The spinach and herbs will wilt as they are combined with the hot potatoes. Taste and season with salt and pepper as needed. Serve right away or refrigerate to serve cold later.
Enjoy! Wishing you a beautiful season in the garden and at the table.