I love to cook. I love trying new recipes and experimenting with flavors and spices. Before I went to college, I was sure I was going to go to culinary school. I started working in restaurants when I turned 16. I started out in the kitchen and thought I’d found my niche until I realized that I would never have a weekend off and I’d have to spend hours slaving in a hot kitchen and all for a measly salary because, let’s be honest, there are few out of hundreds of thousands that actually make it big.
So now my husband and friends get to reap the benefits of my cooking adventures. Joining a CSA (Community Supported Agriculture) has been the best decision ever for someone like me. Each week is like an episode of “Chopped”. What will be in my CSA box this week? What recipe can I come up with that uses as many of the ingredients as possible? I’m a freak, I know, but it’s fun.
This week brought us red skin potatoes, mint, goat’s milk feta, ramps, popcorn, maple syrup, spelt flour, and eggs. I first thought of just a pea salad with mint and red onion, but then I thought about throwing the potatoes in and then topping with the feta…YUM!! It was one of my better ideas.
Potato Salad with Peas and Mint
Adapted from this recipe I found
2 lbs redskin potatoes, chopped into bite sized pieces **It’s better if you chop the potatoes smaller, so they blend with the peas better
12 oz peas (thawed if frozen)
1/2 cup chopped fresh mint
2 ramps, chopped (or substitute a shallot or onion)
2 tablespoons vinegar (I used apple cider because that’s what I had, I think red wine would be my first choice)
1 tablespoon olive oil
2 oz feta cheese, crumbled
Fresh cracked black pepper and kosher salt to taste
Place the potatoes in a large pot and cover with cold, salted water. Bring the potatoes to a boil on high, then reduce heat to medium and allow to gently boil until fork tender. Drain potatoes. Mix potatoes with the next 5 ingredients. Salt and pepper to taste. Top with crumbled feta. I like to mix everything while the potatoes are still warm so they soak up the oil and vinegar. Serve cold or at room temperature.