My dear friend Alissa went to The Blackberry Farm in Tennessee last weekend. I was so jealous, I had recently read an incredible article about the farm and the cookbook in House Beautiful and have been obsessed ever since. Alissa was so sweet and thoughtful and brought me back the Blackberry Farm cookbook autographed by the chef! I was beyond excited! The cookbook is beautiful and is filled with gorgeous pictures and recipes made with fresh in season food. I have looked through the cookbook everyday now inspired by the recipes, and it is actually sitting on our coffee table now, it is just too pretty to put away!
The recipe I am going to share today came from the cookbook and is actually a dish Alissa brought to our 4th of July/engagement party last weekend. It is a delicious potato salad. Alot of potato salads are heavy to me with too much mayonnaise, but not this one! It is so light and fresh you will love it!
check out the Blackberry Farm website it looks like such a wonderful place to visit set in the gorgeous Tennessee mountains! An incredible get away filled with beautiful food and surroundings! I’m saving my money to visit, now if only I could talk Matt into going to the mountains!
GREEN GODDESS POTATO SALAD WITH GARDEN RADISHES
-6 CUPS NEW FINGERLING POTATOES, SCRUBBED AND QUARTERED
-1 TBLS KOSHER SALT
-3/4 CUP FRESH SPINACH LEAVES
-1/4 CUP FRESH TARRAGON LEAVES
-1/4 CUP FRESH BASIL LEAVES
-1/4 CUP FLAT PARSLEY LEAVES
-1/4 CUP CHAMPAGNE VINEGAR
-5 SCALLIONS WHITE AND GREEN PARTS CHOPPED
-1 CUP MAYONNAISE
-1.5 TSP FINE SALT, MORE TO TASTE
-8 SMALL RADISHES TRIMMED AND SLICED
1)PLACE THE POTATOES IN A MEDIUM SAUCEPAN AND ADD ENOUGH WATER TO COVER BY 1 INCH. ADD KOSHER SALT AND BRING TO A BOIL. TURN OFF HEAT AND COVER POT AND LET SIT UNTIL TENDER, ABOUT 10 MINUTES. DRAIN POTATOES AND TRANSFER TO A LARGE BOWL. PLACE IN FRIDGE UNTIL COOLED.
2)IN A FOOD PROCESSOR, COMBINE SPINACH, TARRAGON, BASIL, PARSLEY AND VINEGAR AND PUREE UNTIL SMOOTH. ADD THE SCALLIONS AND PROCESS UNTIL SMOOTH. SCRAP THE MIXTURE INTO A MEDIUM BOWL AND WHISK IN MAYONNAISE AND SALT. COVER AND REFRIGERATE UNTIL NEEDED.
3) TOSS THE COOLED POTATOES WITH THE DRESSING AND GARNISH WITH FRESH RADISHES
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