It’s the dog days of summer for sure! The rain is scattered and intermittent – some places not getting any rain at all. The farmers and produce are a bit worn out! But, there is still lots of summer produce to enjoy, so don’t let this week slip by without ordering!
We’ve got lots of watermelon this week, as well as okra and all the rest of summer’s bounty.
Please show the other vendors some love – lots of good meats for grilling!
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Thanks for your support, and we will see you on Wednesday!
John and Tally
Best Classic Potato Salad
2 pounds waxy potatoes, such as red-skinned potatoes
1 teaspoon salt, plus more as needed
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 stalks celery, diced (about 3/4 cup)
1 large shallot or 1/4 small onion, minced (about 1/4 cup)
1/4 cup chopped scallions, fresh parsley, tarragon, or dill, plus more for garnish
3 large eggs, hard-boiled and diced (optional)
Freshly ground black pepper
Cut the potatoes into chunks. Wash and scrub any grit from the potatoes. Cut them into large, bite-sized chunks. (Alternatively, boil the potatoes whole, then peel and/or dice them after cooking.)
Prepare to cook the potatoes. Transfer the potatoes to a large saucepan. Cover the potatoes with an inch of water and stir in the salt.
Cook the potatoes until tender. Bring the water to a simmer over medium-high heat. Adjust the heat to keep the water at a gentle simmer. Cook until the potatoes are tender all the way through when pierced with a fork, 8 to 12 minutes. Exact cooking time depends on the size of your cubes and the type of potatoes. For full step-by-step instructions, see How To Boil Potatoes.
Drain and rinse the potatoes. Drain the potatoes and rinse them under cool water. Transfer to a large bowl.
Mix the mayonnaise and mustard with the potatoes. Add the mayonnaise and mustard and fold to combine.
Mix in the celery, shallots, scallions or herbs, and eggs. Add the celery, shallots, scallions (or herbs), and eggs (if using) and stir until thoroughly combined. Taste and season with salt, pepper, or any more of the other ingredients as needed. This recipe is a base template; add more or use less of anything to your taste.
Serve or refrigerate. Serve the salad while still warm, or cover and refrigerate for up to 1 day before serving.