Summer Garden Potato Salad

This potato salad is loosely based on a Basque potato salad (which the Basque people adapted from Russian salads they heard about). We encourage you to look up more traditional Basque recipes as they're truly a delight. But what we like so much about this potato salad is that it features far more vegetables than a traditional potato salad and a great way to highlight fresh garden veg.

Ingredients:

3lb potatoes - red, Yukon Gold, or similarly sized mixed (in photo used a bag of mixed multi color small potatoes). Washed.

2 large carrots, peeled

6 large eggs

1 cup olives (your choice green, stuffed, black, etc - pitted)

1 bag frozen baby lima beans (or fresh if you have them)

2 cups mayonnaise

1 medium red onion chopped

handful of flat leaf parsley, chopped

1/4 cup capers or caper berries, rinsed and smashed

Salt & pepper to taste Optional: canned or jarred tuna.

Method:

Bring a large pot of salted water to a boil on high heat. Once boiling, add your potatoes and boil for 7 minutes. Then add the whole carrots. Boil for 4 minutes. Add the eggs and boil for 5 minutes, finally add the bag of frozen lima beans and boil for 5 more minutes. Test doneness of your potatoes to make sure they're fork tender, and remove entire pot from heat, drain and toss eggs into a boil of ice water to chill immediatly (this will stop the cooking to make sure they're not over cooked and help shock them to make peeling easier).

Allow your veg to cool. When cool enough to handle, chop your cooked veg into bite size cubes. Peel eggs and chop 4 eggs and add them to your potato and carrot mixture. Add lima beans. Chop or smash half of the olives Mix in the mayo and add the onions, parsley, and capers. Taste and season with salt and pepper to your liking. Save some whole olives for the garnish and add the rest to your mixture. Chill for at least 4 hours. When ready to serve pile your potato salad on a platter. Grate the remaining eggs on top and garinsh with your remaining olives.

If adding tuna - you can either mix the tuna into the potato salad prior to serving, or you can place the tuna on top of the salad (we prefer this method as we hope you're using a quality tuna tin with lovely olive oil). Vegan Note; easy to make this vegan by omitting egg and using vegan mayo. A bit of black salt will gave the same flavor.

Veg Note; a lot of people think they don't like lima beans (I used to be one of those people), so we encourage you to give them a try in this recipe - they add a nice texture element and pick up the other flavors adding good protein and fiber. However, if you really don't like them or can't find them, a more traditional route is green garden beans or peas! Use what you've got

Mayonnaise note: we have access to delicious Japanese mayo and love using it, but this salad is super amazing if you take the time to make your own! :)