Nasturtium and Potato Salad
Category: Salad

Suitable for a: vegan diet


Ingredients:
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8 New potatoes a bit larger than an egg
1 tb salt
2 c Nasturtium leaves - as tiny as possible
2 TB. Chopped dill pickles
10 radishes quartered or sliced
3 TB. minced purple onion
2 tb capers
1 Garlic clove; minced
5 tb Extra virgin olive oil
¼ c Red wine vinegar
Salt and freshly-ground black pepper; to taste
2 tb parsley; minced
1 Handful Nasturtium flowers and petals


Instructions:
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Place potatoes in pan and cover with water by about 2 inches along with 1 tablespoon salt.
Cover and bring to a boil.
Uncover pan and cook at strong simmer until potatoes are just tender.
Test with small sharp knife.
Drain potatoes and let cool. When cool enough to handle, cut into neat cubes.
Transfer potatoes to large bowl. Chop nasturtium leaves and tender stems and add to bowl along with radishes, onions, dill pickles, capers and garlic.

Whisk olive oil, vinegar and salt and pepper into a dressing, adjust seasoning to taste. Pour dressing over potatoes.
Toss gently, taking care not to crush potatoes.

Mound potato salad on old-fashioned serving plate and sprinkle chopped parsley over top, then seperate nasturtiums into seperate petals and sprinkle over salad. THIS makes the salad knock-out gorgeous!!!


Additional comments:
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This salad is also good with the traditional mayo and mustard potato salad dressing (you can make it vegan with Vegenaise instead of mayo.)