I made this the other night with potatoes from RSK farms. They have a stand at the Kingston Farmers Market. You can use almost any summer veggie you have on hand for this July potato salad, and change the measurements for the quantity you want to make. The combinations are endless. Slicing the snap peas adds a bright fresh unexpected crunch that I loved. The combination of fresh corn, garlic scapes and basil are the flavors of summer to me. You could also add some hard boiled eggs to this recipe to bump up the protein.

*I included 2 options for the dressing for this recipe. If you want to keep this strictly local, use the yogurt/sorrel/garlic scape dressing. After adding your dressing of choice, you may decide you would like more garlic basil or cilantro- taste and adjust as you like.

6-10 small or medium potatoes boiled until soft and drained. Let cool 10-15 minutes while assembling the rest of your ingredients, then cut in quarters or thick slices.

5 scallions sliced
1 garlic scape sliced thin
Handful of snap peas- tops and veins removed, then sliced
2 ears of corn cut off the cob (raw)
1 bunch of parsley chopped
Salt/pepper to taste

Combine all ingredients above in a large bowl. You have 2 dressing choices below. *Don’t stir the potatoes too much or they will fall apart.

Strictly local dressing: 1 cup yogurt, handful of basil, handful of sorrel, 2 garlic scapes sliced- add together and combine in blender, adding salt/pepper to taste. Add to potato salad, taste and adjust seasoning to your liking.

Or

2 T prepared mustard
¼ C olive oil
1 large handful of basil or cilantro chopped fine
Wisk together and add to potato salad. Mix together, taste and adjust seasoning to your liking.

Enjoy!