Welcome to Farmer's Market Week with the Gang from Festive Foodies.......
A group of us will be sharing some recipes to help you enjoy all the bounty found at your local Farmer's Market at this time of year. This event is being hosted by Ellen of Family Around the Table
as part of our Festive Foodies lineup.
There is nothing that I love more than visiting Farmer's Markets. I love meeting the people and listening to them tell of their passion for their crops. I love knowing where my food is grown and supporting the small, local farmer. I love when they sell the items that they have made from their crops and livestock. I love the people who visit the farmer's markets, walking around with their recyclable bags and huge smiles on their faces. There is always a friendly nod and usually an eager conversation about what they are making with their treasured finds.
Today, I am sharing a recipe that I found in Cuisine at Home. I love that this bi-monthly publication shares seasonal recipe ideas. I have been subscribing to this magazine for nearly 20 years now. Love it!! And, no, this is not a sponsored post.
What first caught my eye with this version of potato salad was the dressing that combined mayo, sour cream and buttermilk with lots of fresh herbs.
Potato Salad is a staple at nearly every summer get together and I have made numerous versions through the years. I have mixed potatoes with bacon and blue cheese, and I have added green beans to the potatoes. I have served them warm, O'Brien Style and I have recycled leftovers into potato salad. And, of course, I have shared my Mom's classic potato salad.
Let's see what the others are sharing for this first day of Farmer's Market Week. We are going to be posting each day to help you navigate your way around your next trip to the Farmer's Market.
- Banana Nut Muffins by Family Around the Table
- Blueberry Peach Streusel Pie by The Baking Fairy
- Easy Gazpacho Recipe by Everyday Eileen
- Fresh Corn & Tomato Fettuccine by Jolene's Recipe Journal
- Grilled Chicken Fajitas by A Kitchen Hoor's Adventures
- Grilled Corn Salad by House of Nash Eats
- Grilled Shrimp and Summer Squash Taco's by Tip Garden
- Hummus Chicken Salad by Hezzi-D's Books and Cooks
- Kale Salad with Strawberry Vinaigrette by Culinary Adventures with Camilla
- Kielbasa and Cheddar Mini Omelette Cups by The Freshman Cook
- Mexican Street Corn Salad by Simple and Savory
- Parmesan Roasted Zucchini and Tomatoes by Cooking With Carlee
- Potato and Pea Salad by A Day in the Life on the Farm
- Ribeye Steaks with Corn Salsa by The Redhead Baker
- Roasted Tomato Salsa by Books n' Cooks
- Slow Cooker Summer Ratatouille Stew by Palatable Pastime
- Sour Cream Peach Pie by Kate's Recipe Box
- Summer Pudding by Caroline's Cooking
- Sweet & Tangy Summer Garden Cucumbers by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Watermelon Cucumber Smoothie by Cookaholic Wife
- Zucchini Quiche by Karen's Kitchen Stories
And here is my recipe for this potato salad that is sure to become a favorite this summer.
#FarmersMarketWeek, #farmstand, #farmlife, #potluck, #potatoes, #salad, #peas, #bbq, #picnic,
Vegetables, Potatoes, Sides, Salads, Potluck,
Yield: 10-12Pin it
Potato and Pea Salad
prep time: 15 minscook time: 20 minstotal time: 35 mins
Made with a tangy buttermilk dressing, flecked with fresh herbs and wrapped around tender baby redskin potatoes this salad is sure to become a new family favorite......
2 lbs. redskin potatoes
1/3 c. Miracle Whip
1/4 c. sour cream
1/4 c. buttermilk
handful of chives, chopped
several sprigs of dill, minced
3 stems parsley, minced
1 t. sugar
3-4 shakes of hot sauce
1 c. frozen sweet peas, thawed
salt and pepper to taste
Boil potatoes in a large pot of salted water for about 15-20 minutes, until easily pierced with a fork. Remove from water and allow to cool. When cool enough to handle, slice into rounds, about 1/4" thick.
While potatoes are cooling, whisk together the Miracle Whip, sour cream, buttermilk, herbs and hot sauce. Taste and season with salt and pepper.
Gently fold the potatoes and peas into the dressing. Serve immediately or chill until ready to serve.
Recipe adapted from one found at Cuisine at Home, Issue #70.
Property of A Day in the Life on the Farm
Created using The Recipes Generator