When we received our potatoes in our farm share they were caked with dirt. I had to scrub the dirt off of the baby potatoes for a half hour… they definitely came straight from the ground.
This potato salad recipe is very simple and if you use fresh ingredients, then you are sure to taste a difference. I used our farm fresh parsley and two weeks worth of farm fresh potatoes from Holcomb Farm:).
2 lbs fresh potatoes (I used red and white thin-skinned potatoes)
*1 cup homemade mayo (recipe below)
2 tbs white wine vinegar
1/2 cup celery, thinly sliced
1/4 cup fresh parsley
1/4 cup red onion, chopped
salt & pepper
2 egg yolks
2 tbs lemon juice
1/2 tsp mustard powder
1/2 tsp salt
1/4 cup olive oil
1 cup macadamia nut oil
Place egg yolks and lemon juice in a blender or food processor. Add the mustard powder, salt, and 1/4 cup of the oil. Blend for 1-2 minutes. Next, incorporate the remaining 1 cup oil into the mixture VERY SLOWLY for approximately 3 minutes.
First, scrub the potatoes clean!! Then, cover potatoes in a pot of water and bring the water to a boil. When the water starts to boil, reduce the heat and let it simmer. Simmer the potatoes for about 10 minutes until they are tender (do not let them get too soft!). Drain the water and let the potatoes cool.
Once the potatoes cool, cut them into cubes. In a bowl, combine potatoes with mayo, vinegar, celery, onion, and parsley. Season with salt and pepper to taste.