The CuisiNerd

It’s springtime, so it’s time for fingerling potatoes and green onions, both of which make for a tasty and healthy potato salad!

Boil up 2 lbs fingerling potatoes (cut into bite-sized chunks) for about 10 minutes, drain, and soak in cool water.

Chop up:

• 4 green onions
• 2 cloves garlic
• a few sprigs of fresh parsley

Add 1/3 cup cider or wine vinegar and 1/3 cup olive oil and toss with the chopped stuff. Salt and pepper to taste (this will take more salt than you think it will)

You can eat this immediately, or let it sit in the fridge for about a day to allow the flavors to blend nicely.

It’s after Easter, so the fridge is probably full of leftovers. For lunch today, I made myself a lovely salad of things that are mostly in season:

• Handful of spinach (fresh from the Farmers’ Market)
• 1 Easter egg, sliced
• 2 strawberries, sliced
• some boiled beets (left over from making pink Easter eggs, but you can use canned/pickled beets here)
• feta cheese crumbles
• chopped Canadian bacon (this would be a good use for leftover Easter Ham)

I also forgot to put in some green onions (also fresh from the Farmers’ Market) and some mushrooms.

For a dressing, I continued my quest to emulate the spinach salad dressing from Jack Stack BBQ in Kansas City. I got pretty close this time:

• 1 Tbsp white vinegar
• 2 Tbsp simple syrup
• pinch ground celery seed
• pinch of salt