Another great morning at the farmer’s market brings tomatoes, new potatoes, sweet corn (from last weekend) and lots of fresh herbs to the table. I said tomatoes, but I meant TOMATOES!!! :) :) :) I’ve honestly been waiting all year. Needless to say, today’s potato salad is filled with tomatoes.
I love potatoes in certain forms – baked, freshly boiled with butter, garlic, and dill, or roasted in either ghee or rendered duck/chicken fat. Mashed potatoes, fries, or potato salad have never really done it for me, but I recently started lightly browning leftover potatoes in some ghee. Ghee-fried potatoes in potato salad has definitely started moving it into the “love” category. There have been other positive potato experiences in my life (like rosti, spanish tortilla, and anything eaten in Peru), but those aren’t really a regular thing.
It started with leftovers, but I now cook potatoes solely for the purpose of making them this way. The first thing you do is boil the potatoes, skin on, until they’re just cooked through. Once the potatoes cool to room temperature, peel the skin and cut into about 1/2 cm (1/4 inch) slices. Depending on what you’re making, you can cut the slices across into smaller pieces. The next thing is to warm up some ghee on a skillet and gently crisp up the potatoes (about 5 – 10 minutes per side on low-medium heat), just until some colour is starting to appear. Usually, I’ll just add some sea salt and pepper, then crack and egg or two, but today these potatoes are making their way into this sweet summery potato salad.
With fresh herbs being at their peak, I’ve been making a lot of this herb yogurt dressing and using it on everything. If you want a bit more of the traditional potato salad taste, feel free to add a little bit of mayo, but a handful of herbs, full fat yogurt, salt + pepper is probably all you’ll really need.
A few more words on the Toronto market scene this month…my husband and I visited a new-to-us market last week – the Sorauren Park farmer’s market , which had some really lovely small-scale vendors that we haven’t met before. We scored some non-GMO corn (pictured above), which is a little tricky to find here. I’m happy to eat any sweet corn that comes my way in the summer time, but supporting local farmers that grow non-GMO corn makes it even sweeter.
- 1 cup loose herb leaves (parsley, dill, mint, basil, cilantro, or a combination)
- 1 clove of garlic
- 1/2 cup plain full-fat yogurt
- salt + pepper, to taste
- 2 medium sized potatoes (both waxy and starchy will work, with different results)
- handful of baby tomatoes (halved), or 2 medium sized tomatoes (sliced)
- kernels from 2 cobs of sweet corn
- 1/4 cup thinly sliced red onion
- salt + pepper, to taste
- herby yogurt dressing (above)
- Boil the potatoes, skin on, ahead of time. Let them cool to room temperature.
- To make the dressing, pulse herbs and garlic in the food processor (or chop finely), then stir in the yogurt. Season with salt and pepper, to taste. Refrigerate until using.
- When assembling the salad, remove the potato skin and slice the potatoes into 1 cm (1/2 inch) slices, then cut the slices in half.
- On a medium – large skillet (large enough to fit the potatoes without overlapping), warm enough ghee to just cover the bottom
- Arrange the potatoe slices, without overlapping, and cook for about 5 – 10 minutes on each side at low-medium heat, adjusting if necessary to get a little bit of colour and crisp on each side. I find that starchy potatoes crisp more easily, while waxy ones need more time.
- While the potatoes are cooking, prepare the other ingredients.
- When done, season the potatoes generously with sea salt and pepper. Arrange on plates with other ingredients, and top with the dressing.