Farmer’s Market Potato Salad


Here is a recipe Israel wrote for a farmer’s blog while we were living in Providence, Rhode Island (September, 2011).  We thought you might enjoy!

When I came home from the Lippitt Park farmer’s market with my tote filled with beautiful red new potatoes, juicy tomatoes, and fresh aromatic dill (compliments of Wishing Stone Farm), my mind was racing with the excitement and anticipation that can only come from handpicked farmstand produce.

As I buzzed down Hope Street on my scooter, I began to wonder how I could do these tasty little tubers justice. Their destined dressing needed to complement the warm summer breezes I soaked up on my ride home.

One of my favorite dishes in the summer is Salade Niçoise, and the backbone of any tasty Salade Niçoise is of course the lightly dressed potatoes.  Along the balmy Mediterranean, this means a simple tangy balsamic vinegar or dijon and olive oil coating.

The tang, and of course zest, in any good Salade Niçoise comes from the briny capers and olives.  These flavors highlight the fruits of the sea, and savory anchovy fillets round out the dish by providing a kiss of the ocean in the background.

The recipe below comes to you from the mind of a chef, enamored of the flavors of the Côte d’Azur and inspired by the fresh finds at one of the Ocean State’s colorful farmstands.

Mediterranean Dill Potato Salad


17-20 Small Red New Potatoes

3 Small Onions

5 Cloves of Garlic

2 Medium Sized Tomatoes

2 oz Capers

2 tbsp Caper Brine

1 cup Kalamata Olives, pitted

2 oz Anchovy Fillets

3 tbsp Balsamic Vinegar

1/4 cup Good Extra Virgin Olive Oil

1 Bunch Fresh Dill

Fresh Cracked Black Pepper

1. Quarter the potatoes, and place in a medium sized pot of cold water seasoned with 3 tbsp salt. Bring to a boil. Let boil for 12-15 minutes or until a fork can be easily inserted into the center of a potato with little resistance.

2. While the potatoes are cooking, slice the onions very thinly; place in a large mixing bowl.

3. Mince the garlic; add to the bowl.

4. Chop the tomatoes roughly; add to the onions and garlic.

5. Ad the capers, caper juice, olives, and minced anchovy fillets; toss to combine.

6.Drain the cooked potatoes; toss with the mixture.

7. Drizzle with the balsamic vinegar, olive oil, and chopped dill.

8. Toss and season to taste with fresh cracked black pepper.

9. Let chill for 1 hour. Serve and Enjoy!

The Finished Product!

Make it a meal!

Serve this salad with some green beans sauteed in olive oil and seared rare tuna steaks, for a zesty light summer dinner.