When my farm share box arrived this week, I eagerly dug into the depths of what was clearly a fall crop. No cucumbers or tomatoes. No zucchini or eggplant. On my nightly walks, I pass children in school uniforms and the evening light is a little cooler though the days are quite warm. There’s no doubt we slip a little more each day into fall and rhythm that comes with a school for those with young families and general recommitment from the rest of us. I know I’ve been playing hooky a little too long and it’s time to pay attention to the to-do list.
These blue potatoes arrived in my box (how fun, and as a bonus high in anthocyanins a powerful antioxidants) along with the breakfast radishes. The celery was leftover from last week’s gumbo. All of it is tossed in a Greek yogurt vinaigrette that is a little creamy but mostly tangy. If you are a fan of German potato salad then you’ll enjoy this recipe. Any waxy variety of potato will work here but look for ones with the most color and thin skins (then you don’t have to peel them) for the highest nutritional value.
This recipe was modified from the New York Times.
- 2 lbs waxy potatoes
- ½ cup greek yogurt
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- salt to taste (I used 1.5 teaspoons sea salt)
- 4 stalks celery, diced or sliced
- 2-3 breakfast radishes (5-6 ounces), slivered
- Steam potatoes over 1-2 inches of water for 10-15 minutes until fork tender. Alternatively they can be boiled if you don't own a steamer but they will take on a bit of water as a result.
- Meanwhile whisk together the yogurt, vinegar, and olive oil. Add salt to taste.
- Drain potatoes and allow to cool slightly. Toss with the dressing while still warm and let sit at least one hour before eating.