Cultivating Sustainability

Potato Salad with Parsley, Cherry Tomatoes & Lemon Vinaigrette

INGREDIENTS

• Baby new potatoes (leftover from last CSA share)
• 1 bunch parsley (leftover from last CSA share)
• 1/2 pint yellow cherry tomatoes (farmers’ market)
• 2 tbsp high quality lemon juice (such as Santa Cruz Organic)
• 1 tbsp EVOO
• 1/2 tsp kosher salt
• 1/4-1/2 tsp freshly ground pepper
• 1 med garlic clove, minced (farmers’ market)

DIRECTIONS

• Wash potatoes well. Using a pressure cooker, cook with skins on according to pressure cooker directions.
• Set aside.
• Chop parsly, add to large bowl. Add cherry tomatoes.
• In a small bowl, combine lemon juice, EVOO, salt, pepper and garlic.
• Slice potatoes in thin cross-section slices. Remove skin.
• Toss potatoes, vinaigrette, parsley and cherry tomatoes.
• Eat immediately or refrigerate for another day.