Farmer Steven with Just Natural Farms has new red potatoes in his CSA boxes (CSA = Community Supported Agriculture) this week. Because the collective of Just Natural farms are south of the metro area, they tend to have just enough warmer weather that their crops are ripe before many of the KC-area farms. Steven was excited to offer up local new red potatoes before they’re readily available in the area.
Here’s a recipe we think of when we get those first new potatoes of the season… Chopped Nicoise Salad. It’s an elegant-looking salad that makes a colorful spotlight piece for a summer luncheon. In our photo, we added boiled, sliced eggs to the salad, but be creative in using what you have available.
Chopped Nicoise Salad
DRESSING
- 2 tablespoons olive oil
- ¼ cup lemon juice, freshly squeezed
- ½ teaspoon Dijon mustard
- Salt and freshly ground black pepper taste
DRESSING
- 4 small red potatoes, washed (about 1/2 pound)
- 1/3 pound green beans, fresh, washed, trimmed
- 2 ounces light tuna, packed in water, drained
- ½ cup Greek olives, pitted, chopped (or Spanish)
- ¼ cup red onion, diced
- 2 large tomatoes, seeded, diced
- 5 cups romaine lettuce, chopped
For the dressing, in a small bowl add oil, juice, mustard, salt, and pepper. Whisk until combined. Set aside.
In a large pot fitted with a steamer basket add water and bring to a boil. Remove from heat and add potatoes. Cover and steam for 15 minutes or until potatoes are almost tender when pierced with a fork.  Add beans and steam both for 6 minutes more. Transfer the potatoes and beans to a serving dish and place in refrigerator to cool (or plunge into a bowl of ice water to cool more quickly).
In another large bowl, add tuna, olives, red onion, tomatoes, and lettuce. Add cooled potatoes and beans and toss mixture to combine. Pour prepared dressing over salad and toss to combine. Serve immediately. Makes 4 servings.
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