Seasonal Potato Salad

I love this recipe from Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver which I decided to try for our going local challenge.  On her website, she adjusts the ingredients based on what is in season.  I used the summer version below, but check out the recipes for the 3 other seasons too.

Seasonal Potato Salad
2 lbs. red or golden new potatoes cut into 1 inch pieces
3 tbsp olive oil
course salt
2 yellow or red bell peppers, cut into small pieces
2 cups green beans (stringed or broken in 1 – inch lengths)
1-2 ears sweet corn on cob

Toss the potatoes with salt and olive oil and spread on a baking sheet.  Roast at 450 until tender (20-30 minutes).  Add ears of corn, lightly oiled, peppers and green beans to roast for the last 10 minutes.   After taking it out of the oven, loosen the vegetables witha  spatula, cut kernels off the cob and combine in a large shallow bowl

For the Dressing:
2 cups tomatoes cut in wedges
1/2 cup fresh basil, chopped
1/4 cup olive oil whisked together with balsamic or other mellow vinegar.
Toss all ingredients with the roasted vegetables and salt to taste.

Posted in Going Local,Recipes by Liz on September 17, 2007 | Permalink | 2 Comments

2 thoughts on “Seasonal Potato Salad

  1. Sonia says:

    this looks yummy, and I might try to make it for my synagogue’s go local oneg challenge. One quick question — do you know how many people this recipe serves? I need to make enough for 40.

  2. Liz says:

    Hi Sonia, great to hear that your synagogue is taking on the eat local challenge as a group. The salad is yummy and your synagogue will love it! It’s pretty easy to make and would be a good choice to serve at the event. I would say that the recipe about made about 5-6 servings. However, I’m not exactly sure whether I used 2lbs of potatoes since I don’t do a lot of measuring when I cook!

Leave a Reply

Your email address will not be published. Required fields are marked *

sixteen − six =