Old-Fashioned Potato And Nasturtium Salad

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Old-Fashioned Potato And Nasturtium Salad

 

6 new potatoes, of even size

1 tablespoon sea salt

3 cups nasturtium shoots, very tender young leaves and

stems, loosely packed

1/2 cup dill pickles, chopped

2 tablespoons pickled nasturtium buds or capers

1 garlic clove, minced

5 tablespoons extra virgin olive oil

1/4 cup red wine vinegar

black pepper to taste

2 tablespoons italian parsley minced

1 small handful nasturtium petals

whole nasturtium flowers and leaves for garnish

 

Place potatoes in pan and cover with water by about 2

inches along with 1 tablespoon sea salt. Cover and

bring to a boil. Uncover pan and cook at strong simmer

about 20 minutes, or until potatoes just tender. Test

with small sharp knife. Drain potatoes and let cool.

When cool enough to handle, peel the potatoes and cut

into neat, small dice. Transfer potatoes to large

bowl.

Chop nasturtium leaves and tender stems and add to

bowl along with dill pickles, nasturtium buds and

garlic. Add olive oil, vinegar and salt and pepper to

taste. Toss gently, taking care not to crush potatoes.

Mound potato salad on old-fashioned serving plate and

sprinkle chopped parsley over top. Cut the petals into

strips and sprinkle over salad.

Garnish with whole flowers and leaves.

Serves 6.