Busters Recipes

Old-Fashioned Potato And Nasturtium Salad
 
6 new potatoes, of even size
1 tablespoon sea salt
3 cups nasturtium shoots, very tender young leaves and
stems, loosely packed
1/2 cup dill pickles, chopped
2 tablespoons pickled nasturtium buds or capers
1 garlic clove, minced
5 tablespoons extra virgin olive oil
1/4 cup red wine vinegar
black pepper to taste
2 tablespoons italian parsley minced
1 small handful nasturtium petals
whole nasturtium flowers and leaves for garnish
 
Place potatoes in pan and cover with water by about 2
inches along with 1 tablespoon sea salt. Cover and
bring to a boil. Uncover pan and cook at strong simmer
about 20 minutes, or until potatoes just tender. Test
with small sharp knife. Drain potatoes and let cool.
When cool enough to handle, peel the potatoes and cut
into neat, small dice. Transfer potatoes to large
bowl.
Chop nasturtium leaves and tender stems and add to
bowl along with dill pickles, nasturtium buds and
garlic. Add olive oil, vinegar and salt and pepper to
taste. Toss gently, taking care not to crush potatoes.
Mound potato salad on old-fashioned serving plate and
sprinkle chopped parsley over top. Cut the petals into
strips and sprinkle over salad.
Garnish with whole flowers and leaves.
Serves 6.

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