<< Back

Blue Potato Salad

Wash and cut potatoes in big peices. Boil till just tender.

Finely chop tropea onion and fresh basil, mint or dill. Add to potatoes with a 1/4 cup or so of feta cheese.

For dressing: mix 1 Teaspoon Dijon mustard, 1 Tablespoon fresh lemon juice, 3 tablespoons white wine vinegar, 3/4 cup olive oil. salt and pepper to taste.

CSA Snapshot

Mailing list sign-up