Late spring potato salad with lovage

Last weekend Dan, half-moon and I ventured up to the square to go to our first farmer’s market of the season. I really had an ulterior motive, which was to go to Field Table for doughnuts and iced coffees. I was never much of a huge doughnut lover, but when visiting my cousin in Brooklyn a couple of years ago, I kind of fell in love.

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The doughnuts at Field Table were crazy good. We got one of each- Raspberry, Miso Butterscotch and Maple Bacon (that was just Dan’s.) And then one more Raspberry. I can’t stop thinking about that frosting.

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After a quick stop for cheese curds from Bleu Mont Dairy (the best, in my opinion) we ducked in and out of the crowds to grab some spinach and organic potatoes from Driftless. Later that day we were headed to a get-together and I wanted to make potato salad. So this is the potato salad I started to write about the other day, when half-moon decided to bang some club soda against the floor and then I told you about rhubarb shrub.

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While I didn’t clearly state this in my last post, but Β may have seemed obvious, I love vinegar. I prefer it to mayo in salads any old day. I also had some lovage that I wanted to use; it was the lovage that my mom gave me after she had waved it around in half-moon’s face while the two were sitting in her yard. Waving leafy green things (dandelions, chives, etc.) in his face is one of her favorite activities and he likes it, too.I also threw in some capers for good measure. I could have cooked the potatoes for two more minutes, but it was a hit, and it was a lovely afternoon in our friends’ backyard. Half-moon ate cheese curds for the first time, had his first apple juice box (straws are tricky!) and we lingered into the evening. Welcome, summer.

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Late Spring Potato Salad with Lovage and Capers

Ingredients:

1 1/2 pounds organic potatoes (I used a combination of fingerling and yellow)
One handful of lovage and garlic greens (the shoots that come up before the scrapes), chopped (I think chives would be good here, too)
1-2 tablespoons white wine vinegar
1 tablespoon stone ground mustard
3-4 tablespoons olive oil
1-2 tablespoons capers
Salt and pepper to taste

Directions:

Wash and cook the potatoes. Cover the potatoes with water in a stock pot (I don’t peel them) and bring to a boil. Cook for 15-20 minutes, until potatoes are tender, but not falling apart (I guess if they are falling apart, it’s too late… I don’t claim to be a recipe writer.) Drain the potatoes and allow to cool. If you are in a hurry, run cold water over them and let them sit in some cold water.
Mix the remaining ingredients (except salt and pepper) in a large bowl. Adjust the amounts of vinegar, olive oil,mustard and capers to your liking.
When the potatoes have cooled, cut them into bite-sized chunks and toss them into the dressing. Give it a taste and add salt and pepper, if you like. Take it to a party, or eat it all yourself.

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Happy long weekend.

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Author: erica banks krug

I live in Wisconsin. I love cooking, eating kale, taking photographs, road trips and the Packers. I used to ride a ski lift to work. Now I work as a substitute teacher. But I dream of being able to call myself a "writer." You have to start somewhere....

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