Old-Fashioned Potato And Nasturtium Salad

Recipe Ingredients

6		New potatoes - of even size
1 tablespoon	15ml	Sea salt
3 cups	711ml	Nasturtium shoots - very tender
		Young leaves and stems - loosely packed
1/2 cup	73g / 2.6oz	Dill pickles - chopped
2 tablespoons	30ml	Pickled nasturtium buds or capers
1		Garlic clove - minced
5 tablespoons	75ml	Extra virgin olive oil
1/4 cup	59ml	Red wine vinegar
		Black pepper - to taste
2 tablespoons	30ml	Italian parsley - minced
1		Nasturtium petals
1		Nasturtium flowers and leaves - for garnish

Recipe Instructions

Place potatoes in pan and cover with water by about 2 inches along with 1 tablespoon sea salt. Cover and bring to a boil. Uncover pan and cook at strong simmer about 20 minutes, or until potatoes just tender. Test with small sharp knife. Drain potatoes and let cool.

When cool enough to handle, peel the potatoes and cut into neat, small dice. Transfer potatoes to large bowl.

Chop nasturtium leaves and tender stems and add to bowl along with dill pickles, nasturtium buds and garlic. Add olive oil, vinegar and salt and pepper to taste. Toss gently, taking care not to crush potatoes.

Mound potato salad on old-fashioned serving plate and sprinkle chopped parsley over top. Cut the petals into strips and sprinkle over salad.

Garnish with whole flowers and leaves. This recipe serves 6.

Source:
VERDURA: VEGETABLES ITALIAN STYLE by Viana La Place

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