Heidi’s note – We sure hope you enjoyed last month’s Farmers Market Fritatta from Frugal Foodie Mama! Carrie is back this month with another mouth watering recipe for Summer Harvest Potato Salad. Stop by the market on Sunday, get to know your farmers, and pick up the ingredients for this lovely summer side!
If you visit the Bridgeport Farmers Market on any given Sunday during their outdoor season, you are sure to find at least 20 different local farmers selling their freshly picked vegetables and pasture raised eggs & meats from baskets and coolers at various tables throughout the market. I am on a mission this outdoor farmers market season to show you how you can create a delicious meal purchasing only locally grown & raised produce and meats at the market this summer. Each month I will be sharing a recipe to the Bridgeport Farmers Market blog inspired by and featuring some of my favorite fresh & local finds from the market.
Summer Harvest Potato Salad
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients (Serves 6-8)
- 2 lbs of small or fingerling potatoes from Hawthorne Valley Farm (I used a mixture of their La Ratte & Patriotic potatoes), scrubbed & cut into 1/2 inch chunks
- 1 medium zucchini from Green Acres Farm, cut into 1/2 inch chunks
- 1 medium summer squash from Green Acres Farm, cut into 1/2 inch chunks
- 1 tbsp olive oil
- 1/2 lb fresh green beans from Jennings Brae Bank Farm, stringed & cut into 1 inch pieces
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 12-14 fresh basil leaves, torn
- Salt & pepper, to taste
Heat your oven to 450 degrees.
Place the potatoes into a large saucepan & cover them with water. Bring to a boil and continue to cook the potatoes until they are almost fork tender. Remove from the heat, drain in a colander, and set aside.
While the potatoes are boiling, combine the cut up zucchini & summer squash in a medium sized bowl. Pour 1 tbsp olive oil over them and toss well to coat. Spread them out in a single layer on a baking sheet & roast in the oven for 15-20 minutes. Let cool for at least 10 minutes.
Now for a quick blanch on the green beans. Bring salted water to a boil in a medium saucepan. Boil the green beans for 3 minutes. Quickly drain in a colander and then plunge into an ice bath. This can be done in a large bowl or sink filled with cold water and ice.
Combine the potatoes, squash, zucchini, and green beans in a large bowl.
Add the remaining 2 tbsp olive oil, vinegar, and torn basil leaves into a food processor. Pulse until well mixed. Add the basil mixture to the veggies in the bowl and then mix well. Season with salt & pepper, to taste.
Serve immediately at room temperature or chill & serve cold later. Keep any leftover potato salad wrapped tightly in the refrigerator for up to 3 days.