Rainbow Potato Salad with Spring Herbs and Lemon Dressing

Rainbow Potato Salad with Spring Herbs and Lemon Dressing

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The second, a saute of morels and asparagus, employs a classic pairing of spring veggies for a light, simple dish. Add the potatoes and cook for 15-20 minutes, checking with a knife tip or fork for a tender, creamy texture. Slice the smaller potatoes in half, the larger ones in quarters. Whisk together the lemon juice, zest, olive oil, and agave at the bottom of a large serving bowl. Gently stir in the potatoes until evenly coated with the dressing. Toss the sorrel, lovage, dill, and shallots in with the potatoes and stir until the greens are very slightly wilted. Season with pepper and serve immediately or let cool in the refrigerator. Allow them to soak 30 minutes to an hour to coax any potential buggy critters out of the mushrooms. Drain. If you prefer to steam it, set up a steamer basket and cook for 2 minutes, running the asparagus under cold water immediately after to stop the cooking process. If you prefer to boil it (or if you’re making these two recipes together and would like to reuse the water from boiling the potatoes), bring a large pot of water to a boil and cook for 1 minute, again running the asparagus under cold water immediately after. In a large saute pan, heat the oil over medium-high heat. Add the mushrooms and saute for 3 minutes. Reduce heat to medium, and the green garlic and thyme, and saute for another 6 minutes. Add asparagus and saute until heated through, about 2 minutes. Turn off the heat and stir in the parsley. Local Ingredients: Morels from the McCluskey Brothers, green garlic from Harmony Valley Farm. Comment Provoking Questions: What are your favorite springtime vegetables? Have you tasted sorrel, lovage, ramps, and/or morels? Notify me of new posts via email. Theme: Manifest by Jim Barraud.

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