Before we knew much about food, we would have told you late June in Indiana would be the height of summer produce, with tomatoes, corn, and zucchini for miles. (Actually, we probably couldn’t have articulated that those were seasonal foods.) However, it’s late June and we’re still finding “springy” things like snap peas at the markets, with tomatoes still not into their full prime.
It takes a while to get to know what’s seasonal and what’s not in your area. In some ways, we long to live in a warm climate where things like avocados or mangoes might be seasonal. But, here we are in Indianapolis — a city that we truly adore — and we couldn’t be happier.
Speaking of, we closed on our new house yesterday! We’re new owners of a 1926 home with a kitchen that’s just itching for a remodel. We’ve completed the design ourselves (after long hours on Pinterest) and found a contractor who’s ready to help us out.
How interested are you in hearing about renos? We love them (especially watching them on TV), so we thought we’d share some progress here once there’s something to report.
Back to this salad. We LOVED this — which may be funny to say about a potato salad, especially since there are so many variations and usually anything that doesn’t compare to “mom’s” isn’t memorable. However, it was simple, delicious, and still incredibly tasty after several days in the refrigerator. It’s a great way to use those herbs we’ve been encouraging you to try out. And, we’ve been on a kick of finding Greek yogurt a successful substitute for everything from mayo to butter in baked goods. (No one is paying us for this, really!)
Next week, some more Healthy + Whole – one I’ve been pondering for a while.
- 2 pounds red skinned potatoes
- 8 ounces (about 1½ cups) snap peas
- 1 large shallot (4 to 5 tablespoons diced)
- ¾ cup Greek yogurt
- 1 tablespoon whole grain mustard
- ¼ to ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Fresh ground pepper
- Fresh herbs: we used 1 tablespoon chopped dill and 1 tablespoon chopped rosemary (take care, since fresh rosemary can be very strong)
- Dice the potatoes into bite-sized pieces (if using new potatoes, which are very small, you may not need to chop them).
- In a large pot, add salted water and potatoes and bring to a boil; boil until cooked and easily pierced with a fork. When done, drain the potatoes and rinse them under cold water to cool.
- Meanwhile, cut the ends off of the snap peas, and finely mince the shallot. Mince the dill and rosemary (or other fresh herbs).
- In a large bowl, mix together the snap peas and shallot with ¾ cup Greek yogurt, 1 tablespoon whole grain mustard, ¼ to ½ teaspoon garlic powder, ½ teaspoon kosher salt, fresh ground pepper, and fresh herbs until combined. Then mix in the potatoes and stir until everything is coated. Serve room temperature or cold.