Farmers Market Potato Salad

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If there is such a thing as an “everything but the kitchen sink” potato salad, then this is definitely it. While I love going to the farmers market first thing on a Saturday morning to see what’s new, it’s also fun to go at the end of the day and see what’s left. Sometimes you get some great deals and it can also inspire you to try something new — maybe the things that other people were afraid to buy! Throw the rules out of the window when it comes to this colorful potato salad — I’ve used bell peppers, green beans, cucumbers, onions and olives, but it would be equally good with radishes, carrots, rutabaga, fennel, peas, or anything else that strikes your fancy.

Serves 6

2 pounds of heirloom potatoes, such as Yellow Finn, Purple Viking, and Adirondack Red (feel free to mix-and-match for even more color!)

1/2 pound green beans, lightly steamed and cut into 2-inch lengths

1 orange bell pepper, roughly chopped

1 red onion, thinly sliced

1 cucumber, peeled and cut into 1/2-inch chunks

1/2 cup Kalamata olives, pitted and halved

1/4 cup fresh basil, roughly chopped

1/8 cup fresh dill, roughly chopped

1/4 cup olive oil

1 tablespoon apple cider vinegar

2 teaspoons Dijon mustard

1 teaspoon yellow mustard seeds

Salt and pepper to taste

Cut the potatoes into bite-sized chunks — for smaller potatoes, this might mean just cutting them in half, while larger ones may need to be quartered. Place them in a pot and cover with water, add a little salt, and bring to a boil over high heat. Reduce heat to medium and simmer until fork-tender, then drain and rinse under cold water.

Whisk together the olive oil and mustard in a large serving bowl, then add the olive oil in a thin stream until emulsified. Season to taste with salt and pepper, then toss the potatoes, green beans, pepper, cucumber, onions, and olives into the bowl, coating all the vegetables with the dressing. Sprinkle the mustard seeds and fresh herbs over the top, folding them into the salad, and serve immediately.