It's because every week I go off to the Local Harvest CSA share pick up without a clue as to what I'm gonna get. OK so no one at the UU church looks even remotely like Padma, but still, I am challenged to find creative ways to use all the the produce before it turns to a gooey slush in the bottom of the crisper drawer.
And I get asked to pack my knives.
Or get Auf'd.
Or get a table flipped in my face.
It's hard to keep all the Bravo shows straight.
So when I sliced into a bag of very dirty potatoes and found these; it was like I had chiseled amethyst out of granite:
Have you ever seen such glorious potatoes? And these ridiculously gorge carrots?
God knows I love my Hellman's Mayo. But it seemed a crime against nature to slather these beautiful veggies with thick white goo.
A quick garlicky vinaigrette to the rescue, et voila!
And what could be a better side to fresh from the CSA potato salad, but a ginormous, juicy, half raw burger? Nothing. That's what!
Potato Salad with Carrots and Garlic Vinaigrette
2 pounds small potatoes, purple ones if you can get them, sliced into 1/3 inch slabs
1 pound carrots, sliced thinly
1/2 cup olive oil
3 cloves garlic, minced
1/4 cup balsamic or cider vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
handful of flat leaf parsley, finely minced
Place sliced potatoes in a large pot and cover with cold water by 2 inches. Bring to a boil and cook until fork tender but not mushy, about 6-7 minutes. Drain, rinse and set aside in large shallow bowl.
Simmer carrots in water to cover plus a teaspoon of sugar until tender, approximately 4 minutes. Drain and add to potatoes.
Whisk together remaining ingredients. Pour over potato/carrot mixture and toss to combine. Taste and correct seasoning. This can take a lot of salt.
May be chilled but IMHO it's at its garlicky best at room temperature.