We love to read cookbooks, both for recipes and for inspiration. This gets-better-the-longer-it-sits potato salad was inspired by a recipe from Vibrant Botanicals.
Herby Potato Salad
Ingredients
🥔2 lbs new potatoes (or another type of potato you have on hand)
🥔1 medium fennel bulb (if it’s got its fronds, great. If not, no worries)
🥔1 small red cabbage
🥔1 small napa cabbage
🥔4-6 chopped scallions
🥔1 minced shallot
🥔2 cloves of minced garlic
🥔2-4 bay leaves (fresh or dried)
🥔½-1 cup chopped parsley
🥔½-1 cup chopped dill
🥔1 tablespoon ground or dijon mustard
🥔2 tablespoons capers*
🥔2 tablespoons Urban Pharm Pear, Ginger, and Turmeric shrub**
🥔¼ cup olive oil
🥔Salt and pepper to taste
*Olives might also be good.
**You could use other Urban Pharm shrubs here. I personally might steer away from the Wild Blueberry and Basil and the Raspberry, Rose, and Lavender because of the intensity of the color which could make things look a little funky.
Directions
🥔Cut up potatoes into pieces the size you’d want to put into your mouth and put them into a pot along with the bay leaves and 1 tablespoon of salt.
🥔Fill with enough water to generously cover the potatoes and put on the stove to boil. Once it boils, turn heat down enough to stop the bubbling from being messy.
🥔Simmer for about 8 minutes, or until the potatoes are cooked through but not falling apart.
🥔While the potatoes cook, slice the fennel, red cabbage, and napa cabbage as thinly as you can. If you’ve got a mandoline, this is a great time to pull it out.
🥔Put herbs, garlic, and shallot into a bowl big enough to hold all of that and the potatoes. Add capers, shrub, and olive oil.
🥔When the potatoes are done, drain and let cool a bit, then add to the bowl along with remaining ingredients.
🥔Using whatever works - hands, salad tongs, a spoon etc. - toss together until it feels like everything is dressed and well mixed.
🥔Add salt and pepper to taste and (ideally) let it sit for a bit - overnight even – and then serve.
🥔Garnish with chopped up fennel fronds or fresh dill.