Maine potato salad

Adapted from Nourishing Traditions, Sally Fallon

16 small red, organic potatoes
2 green organic peppers, seeded and cut into a julienne
2 red (or other colored) organic peppers, seeded and cut into julienne
1 large red organic onion, chopped
3-4 tablespoons organic, raw wine vinegar
¾ to 1 ¼ cups Basic Dressing (below)
Pepper and Maine sea salt to taste

Basic Dressing
1 teaspoon organic Dijon-type mustard, smooth or grainy
2 tablespoons plus 1 teaspoon organic, raw wine vinegar
½ cup organic extra virgin olive oil

Mix vinegar and mustard in a small bowl. Add olive oil in a thin stream, mixing constantly, until the oil is emulsified.

Wash but do not peel potatoes. Bring a large pot of water to a boil. Plunge potatoes in to boil until still slightly firm. Remove potatoes from water

While potatoes are still warm, cut lengthwise into quarters and slice finely. Toss sliced potatoes with vinegar. Mix with and onions and toss with dressing. Season with salt and pepper to taste.

About Leigh Hallett

Leigh has been Executive Director of the Federation since 2014. She can be reached by email (director@mffm.org) or by calling the MFFM offices (487-7114).