Summer Potato Salad

This recipe is from Animal, Vegetable, Miracle by Barbara Kingsolver, with some slight adaptations. If you are interested in the food system, eating locally, or are cooking enthusiast, I would definitely recommend reading it. (Check it out here). I made it last night and dressed it this morning before eating it, and it seemed to keep well. Also, it can be easily adapted to whatever is in the CSA each week (in addition to substituting sweet potatoes for the red potatoes, or even a combination of the two). 

Summer Potato Salad 

Cut about 2lbs (I used the whole bag from the CSA) of red potatoes into one inch chunks. Roast with olive oil and 3 tbsp salt at 450 degrees for 20-30 minutes or until golden brown. For the last ten minutes, add sugar snap peas, green peppers cut into chunks, and 1-2 ears of corn slightly oiled. Take out, let cool, and cut corn off the cobs. Toss all the veggies together with wedged tomatoes (I would maybe recommend baby tomatoes instead so they don't fall apart) and refrigerate. When cold, toss with dressing. I used a mixture of balsamic vinegar and olive oil, but experiment as you like! Also, add basil at the end before serving. The recipe calls for about 1/4 of a cup, but let's be honest, you can never have too much basil! 

Super easy and super flexible - I think any veggie would work well. Enjoy!