Many of our summer time dinners consist of some sort of barbecued meat and a side salad or grilled vegetables. So, I am always on the look out for simple recipes for in season veggies that I can pick up at our farmers’ market at Trinity Bellwoods Park in Toronto.
It’s still early for fresh fruits and vegetables in Ontario however I did find some small potatoes and some green onions. I looked for some potato salad inspiration and I found it in a Jamie Oliver magazine. I made some adjustments including switching from red to white wine vinegar, adding spring onions and some grainy mustard. The original recipe can be found here.
This potato salad goes great with any grilled meat or fish, is easy to make and has simple ingredients. What’s not to love?
- 2 lbs mixed potatoes, washed and/or peeled and cut into equal chunks
- 4 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon grainy Dijon mustard
- 2 tablespoons capers, drained
- 2 spring onions, chopped
- 2 handfuls arugula, washed and dried
- Salt-and-pepper
- In boiling salted water cook the potatoes for 15 to 20 minutes till fork tender.
- Meanwhile in a large bowl, combine the oil, white wine vinegar, mustard, salt and pepper. Whisk well.
- Add the capers, the onion and the drained but still hot potatoes to the large bowl and mix well.
- Add two handfuls of arugula and toss with the potato mixture. Adjust seasoning. Serve warm.
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