June 9, 2011 8:54 pm

Salad with New Potatoes and Pickled Kohlrabi

Posted In: Farm Party 2011
Posted June 9, 2011 by gcollins

Posted in : Cuisines :




Adapted from Smitten Kitchen

2 lbs. small or fingerling potatoes

Pickled Kohlrabi:

1 large kohlrabi

1/4 C white wine vinegar

1/4 C water

1 T kosher salt (less if you use table salt)

1 1/2 t sugar

Sharp mustard vinagrette:

1/4 C olive oil

2 T whole grain mustard (look for Roland or Maille brand)

2 t smooth dijon mustard

2 T white wine vinegar

salt & freshly ground black pepper to taste

Place potatoes in a medium saucepan and cover with one inch of water. Bring to a boil and cook for about 15 minutes or until the tip of a knife easily pierces through a potato. Drain the potatoes and let them cool unti lthey're almost room temperature.  You can hasten this by covering them with cold water and replacing the water a few times as it warms up.

Meanwhile, pickle your kohlrabi. Whisk vinegar, water, salt and sugar together in the bottom of a small container with a lid until the salt and sugar dissolve. Dice the kohlrabi and add to the container. Cover and put in the fridge until you're ready to use them; if you can put them aside for an hour or even overnight, even better.

When you're ready to serve the salad, or an hour or two in advance, whisk the dressing ingredients and toss with the vegetables, to taste.

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