Garden to Table Recipe: Tangy New Potatoes with Fresh Garden Herbs

Parsley, Dill & New Potatoes

Have you ever had new potatoes straight from your garden?  If not, you are missing out!  They are sweet tasting and flavorful. (Especially compared to the grocery store potatoes!)  Here is a simple recipe that makes the most of their flavor, and uses herbs that are in season this time of year.  (It is also great for summer potlucks!):







TANGY NEW POTATOES WITH FRESH GARDEN HERBS

                                              You will need:

1lb new potatoes (or fingerling potatoes from the
store)
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
3-4 tablespoons of chive vinegar - to taste (chive flowers + white wine vinegar - see recipe below)
1-2 teaspoons salt - to taste

Directions:

1 day (or more) ahead of time make the chive vinegar:  

• Boil a glass jar or other glass container for about 10 minutes to sterilize it and to warm the glass. This is important to avoid having the glass break in the following steps.
• Cut a handful of chive flowers from the plant and stuff as many as you can into a jar or other glass container.
• Bring enough white wine vinegar to fill your jar to a boil over medium heat.  
• Pour the boiling vinegar over the chives in the jar.
• Cover the jar and allow to sit overnight at room temperature.  Refrigerate to store for 2-3 months.

Cut the new potatoes so that they are all roughly the same size - about 1" diameter.  You may be able to leave some of them whole.

Place the potatoes in a pot and cover with cold water.  Bring the potatoes and water to a boil over medium heat for about 10 minutes, or until the potatoes are easily pierced with a fork.

Drain the potatoes and allow to cool.

Toss the potatoes gently with the dill, parsley, vinegar and salt.

Serve and enjoy at room temperature.

What the ingredients look like growing in the garden:

Chives

Dill

Parsley

And the star of the dish: the potato! :)