3 pounds yellow potatoes, cut into bite sized pieces
Veggie Box radishes, chopped
Veggie Box ramps, chopped
Veggie box scallions
handful of fresh parsley, chopped
2-3 stalks of celery, chopped
For the Dressing:
2 Veggie Box garlic cloves, finely chopped
2 teaspoons Dijon mustard
juice of 2 lemons (about 5 tablespoons)
1/2 cup good quality olive oil
salt and fresh cracked pepper

3 pounds yellow potatoes, cut into bite sized pieces 2 -3 stalks of celery, chopped 2 Veggie Box garlic cloves, finely chopped 2 teaspoons Dijon mustard 1/2 cup good quality olive oil

Place a steamer in a large saucepan. Add a bit of
water to the bottom. Add the potatoes and steam
until potatoes are nearly done. Turn off the burner
and keep the cover on for an additional 10-15
minutes to ensure the potatoes are fully cooked.
This technique keeps the potatoes from being
loaded with water, which sometimes happens when
boiled, and from being over-cooked which can lead
to mushiness. Check them after 10 minutes, and if
they’re tender, remove the lid. Meanwhile, make
the dressing. In a medium bowl, add the garlic,
Dijon, lemon juice, and pinch of salt and pepper. Whisk. Then slowly add the olive oil, whisking the
entire time. Adjust seasonings, if necessary.
Remember that potatoes require a bit of salt to let
their flavor shine through. When the potatoes are
done steaming, add them to a large bowl and pour
about 2/3 of the dressing over them while they are
hot. Use a rubber spatula to gently fold the
potatoes and dressing together. Let sit until
mostly cool, then add the vegetables and the
remainder of the dressing. Fold everything
together, cover with plastic wrap, and refrigerate
for a couple of hours. When ready to serve, let it
come to room temperature– the flavors are
brighter when they are not completely cold.
Sprinkle with a crunchy sea salt before serving.
Enjoy!