potato salad with parsley pesto dressing

potato salad with parsley pesto dressing

With our summer coming so late this year, local produce has, in turn, been a slow grow. Our Farmers Markets are now finally brimming over with the tasty, fresh produce many of us have been dreaming of all year. It seems ironic that my post culinary school edible creations are now more simplified than ever. Why fix what ain't broke? Tis the season to satiate our cravings for the fresh flavours, colours and textures that only summer's bounty can bring. Not to mention..... less preparation time equals more outdoor playtime.

Potato Salad with Parsley Pesto Dressing

This salad is a fine example of fresh summer eating. The parsley pesto may seem like a lot of work....but the extra can be used in pasta etc. Or substitute with a store bought pesto. It will be just as yummy- great picnic or road food!

3 c (approx) baby potatoes, scrubbed, halved and steamed until they still have a 'bite'
2 c kale, sliced into thin ribbons (chiffenade)
2 green onions, finely sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
1/3 c fresh radishes, halved and thinly sliced
4 hard boiled eggs, peeled
1/3 cut fresh basil, cut into thin ribbons (chiffenade)
S & P
Parsley Pesto Dressing (see recipe below)

Combine all ingredients in a large bowl. Drizzle dressing over potato salad, only adding enough to wet the ingredients. (extra dressing can be stored in the fridge, in the same lidded jar, and used on other salads)

Pesto Parsley Dressing

1/3 c parsley pesto (see recipe below) OR store bought pesto
1 tbsp balsamic vinegar
2 tbsp olive oil
1/3 c buttermilk
S & P

Combine all ingredients into a medium size jar. Seal lid. Shake jar over sink for 30 seconds, until all ingredients are combined.

Parsley Pesto

2 c parsley, rinsed and dried, large stems removed
3/4 c lightly toasted pumpkin seeds
1 fresh garlic clove, crushed
2 tbsp apple cider vinegar
S & P
1/3 c - 1/2 c extra virgin olive oil

Place all ingredients in a food processor, except for the olive oil. Whirl 45 seconds. Slowly start to drizzle in olive oil, keeping the machine running, until pesto consistency is achieved. Store refrigerated in a tight container.