Here's a great main dish salad, perfect for the hot days ahead of us this week. The base of the salad - potatoes, purple skinned potatoes - they're white on the inside. Leave the skins on the potatoes - the color is beautiful!
Flavoring the potatoes - bacon from Wyebrook Farm, this is bacon on steroids! And, chèvre from Shellbark Hollow Farm. For the crunch - purple beans and a sweet onion. For color - pea shoots!
Bacon and Chèvre Potato Salad
2 1/2 pounds potatoes, washed, cut into bite sized pieces, and steamed until tender
5 slices of bacon, cooked until crisp
4 ounces of chèvre
1 cup purple beans, raw, broken into 1"pieces
1/2 sweet onion, chopped
2 cups pea shoots
1/4 cup vinaigrette (I used a citrus vinaigrette I had in the fridge) ; more or less, your preference
Toss the warm potatoes together with the bacon, chèvre and veggies. Dress with the vinaigrette, adjusting to your preference.
On the side - a lovely bruschetta served on Kalamata olive bread from Saint Peters Bakery. The bruschetta - a simple toss of heirloom tomatoes, lemon cucumbers and pesto.
These snap beans are a beautiful deep purple color when raw. After cooking they turn a bright green! In the potato salad I used them raw to keep their purple color and crunch.
These cucumber variety looks a lot like a lemon, bright yellow on the outside. On the inside, and bright green. They taste just like a cucumber - just look different.