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Summer CSA Potato Salad with Gooseberry Vinaigrette
[receipe_singel_video_post]
Photography by Haley Hazell
Watch the video
Ingredients
- 2 pounds potatoes
- Pinch of salt
- 2 cups achoca cucumbers
- 2 cups baby tomatoes
- 2 cups baby tomatoes
- ½ cup gooseberries
- ¼ cup vinegar
- ¼ cup olive oil
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon pepper (plus more to taste)
Instructions
- Prep the Potatoes: Slice clean potatoes into ¼ inch thick rounds and transfer to a large pot. Cover with cold water and add a big pinch of salt. Bring to a boil over high heat, then reduce and simmer for 10 to 15 minutes or until potatoes are fork-tender. Drain and rinse with cool water.
- Prep the Salad: Slice achocha cucumbers in half lengthwise, quarter tomatoes, and peel gooseberries.
- Make the Vinaigrette: Add half of the gooseberries, vinegar, olive oil, salt, and pepper to a blender. Blend until the vinaigrette is smooth and emulsified.
- Bring it all together: Dress potatoes, cucumbers, and tomatoes in vinaigrette tossing to coat.
- Plate dressed vegetables and garnish with reserved gooseberries, celery leaves. Finish with sea salt and fresh cracked black pepper to taste.
Haley Hazell
As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance –– balancing careers, tastes and textures. Haley attended culinary school at San Francisco Cooking School and recently relocated to San Diego, where she is getting to know this amazing county one taco shop at a time. She loves to cook and eat with the seasons, letting the amazing peak produce from her local farmers market inspire her recipe writing. To her, simple and delicious recipes start with quality ingredients and end with full bellies and plates licked clean.
