It is about to be October, a glorious month full of some fall days, some summer days, some baseball (unless you are a Red Sox fan..booo…I get to play both leagues though, being a native St.Louisan…Go Cards!) some football, some sweaters, some t-shirts. It is the best of both worlds! To me, it's also picnic season!
Some of you may know that I have a stadium blanket
problem collection (I will share that with you another day), and what better way to use a few (er, several) vintage plaid blankets than to have a picnic!? If you are lucky enough to live in or visit Boston in the month of October then you have no excuse but to have an elaborate picnic on the banks of the Charles River while the university crews row by. It is my personal version of heaven.
Nostalgia and travel-bullying aside, this Green Goddess Potato Salad is my new picnic favorite. I made it a bunch this summer and it was the thing people asked for the recipe for the most. I found it in the Blackberry Farm Cookbook, which has become one of my go-tos. My other personal version of heaven would be to take up permanent residence at Blackberry Farm. Me and my stadium blankets would fit right in there.
I did not alter the recipe much, except that I tried it with both fingerling potatoes and red bliss. I found the flavor to be much better with the red bliss, but the presentation much more impressive with the fingerlings. It will have to come down to priorities.
I also left out the radishes after the first time. I found them decorative, and the salad is just plain beautiful by itself.
Green Goddess Potato Salad
You will need:
6 Cups fingerling potatoes, scrubbed and quartered
1 Tbs. Kosher Salt
3/4 C. Fresh Spinach Leaves
1/4 C. Fresh Tarragon Leaves
1/4 C. Fresh Basil Leaves
1/4 C. Fresh Flat Parsley Leaves
1/4 C. Champagne Vinegar (if you don't have this, use rice vinegar and a splash of sparkling wine…you should always have that on hand!)
5 Scallions (green parts and a little white), Chopped
1 C. Organic Mayonnaise
1.5 Tsp Salt, more to taste
8 Small Radishes (optional), Trimmed and sliced
1.) After potatoes have been quartered, put them in a pot and add enough water to cover them by 1 inch. Add Kosher Salt and bring to a boil. When it has reached a boil, turn off heat and let sit until tender (about 10 min). Drain potatoes and transfer to a large bowl (you will want extra room). Refrigerate until cool.
2.) In a food processor (this is a must), Combine spinach, tarragon, basil, parsley and vinegar and puree until smooth. Add in scallions and process until smooth. Scrape mixture into a medium bowl and whisk in mayo and salt. Cover and refrigerate until needed.
3.) Toss the cooled potatoes with the cooled dressing and garnish with fresh radishes. Take to picnic and enjoy!
There you go! Hope you love it!