The Perfect Potato Salad

Raise your hand if you’ve been personally victimized by the stress of hosting a backyard BBQ. Mean Girls jokes aside, Labor Day is just around the corner and we have the perfect Summer Potato Salad that is sure to take the stress off of impressing your guests this holiday!

Hosting a holiday can be a touch overwhelming, especially one that marks the official transition between Summer and Fall. For many, Labor Day weekend is the final Summer Sizzler of the season! Talk about pressure.

​This year let the Watertown Farm and Craft Market inspire you to take your shindig’s menu from tired and drab to unforgettable and fab! To help, we asked our friend Megan Putney, of Minding My Soul, for her thoughts.

Megan is an Integrative Nutrition Health Coach and avid market goer. She is focused on empowering others to cultivate mind-body wellness from a place of compassion, love, sustainability and intentionality.  She often shops at our market where she can support local businesses and buy locally sourced eggs, meats, and produce.
So, when we asked Megan for her help, it wasn’t difficult for her to find inspiration at the market. She provided us with a fun twist on a summer classic: Summer Potato and Snap Pea Salad.

Here’s what you’ll need:
1 lb red potatoes*
1 cup snap peas, sliced*
3 stalks celery, thinly sliced*
1/4 cup sliced scallions, chopped*
2 tbsp brown spicy mustard
2 tbsp mayo*
1 tbsp olive oil
1 tsp paprika
1 tsp sea salt (more to taste)
1 tsp black pepper (more to taste)

*These items were all purchased at the market! Click here to learn more about our vendors.

Place washed potatoes into a large pot and add water until potatoes are covered by at least an inch.
 
Add 1 tbsp sea salt and bring to a boil. Turn the heat down and simmer the potatoes for 25-35 minutes, until they are tender when pierced with a fork.
Drain the water from the potatoes and let them cool for at least 10 minutes before cutting them into quarters.

Let them continue cooling, option to place them in the fridge to speed up the process.

Once the potatoes are close to room temperature, combine them in a bowl with the sliced snap peas, celery, and scallions.

In a bowl, combine the mayo, mustard, olive oil and spices, stirring until uniform.
Pour the dressing over the potatoes and veggies and stir well to evenly coat.

Serve immediately or chill in the fridge.
 
Psst, use vegan mayo to make this vegan friendly!

Well there you have it, market goers! We hope Megan's recipe helps instill some market inspiration in you for your Labor Day BBQ plans. Until then, we'll see you at the market!