Springtime is a hopeful time and one of my favorite times of year in New York City.
Visiting the Union Square Greenmarket, no matter the season, always gives you that whiff of greener pastures. It’s one of my favorite breaks to take in an otherwise busy day. The farmers and their beautiful products always provide me with inspiration for a new dish and I love seeing the colors change with every season.
If you’re a foodie in town, it is a must place to visit (the market is open Monday, Wednesday, Friday, and Saturday). You get to see a little bit of the bounty of the whole tristate area and I love chatting and catching up with my favorite growers – they are a treasure trove of information!
Sure, there is still plenty of earthy browns, yellows, and oranges of winter root vegetables (hint: next week’s recipe involves some gorgeous carrots!), but the brighter, still shy greens of spring produce are also starting to peek out.
I served this potato salad last weekend for a casual friendly dinner party, and it was an absolute hit. I think that you’ll be making it throughout spring and summer!
(recipe adapted from the NY Times)
Spring potato and green bean salad
- 1 pound colorful mixed baby potatoes, cut in half or in quarters, depending on size
- 6 oz fresh green beans, trimmed and broken in half
- 2 oz feta cheese, cubed or crumbled
- 2 cups baby spinach
- 1 cup radicchio, roughly chopped
- 2 T chopped dill
- 1 T chopped parsley
- 2 T red onions, diced
- For the dressing:
2 T apple cider vinegar
1 T fresh lemon juice
1 small clove garlic, minced
1 t strong Dijon mustard
1/3 cup extra virgin olive oil
3 T Greek yogurt
- Boil the potatoes in lightly salted water, drain, and let cool slightly while you prepare the other ingredients. I like leaving the green beans fresh for extra crunch, especially in springtime.
- Whisk together the vinegar, lemon juice, garlic, Dijon mustard, olive oil and yogurt. Add salt and pepper to taste.
- Dress the still slightly warm potatoes before mixing them in with the green beans, spinach, feta, and radicchio. Top with chopped dill and parsley before serving.