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Why It's Good:
America's most popular side dish gets a healthy makeover with this easy recipe yet adds tons of flavor to any barbeque, be it meaty or vegan.
Why It's Green:
Go organic to reduce the amount of pesticide trace that can get into your family's and your food. Go local to support your local farmers, who are most likely cultivating their crops organically, as most small farmers must grow a number of crops to make a living, requiring less to little chemical fertilizers or insecticides.
Warm New Potato Salad recipe
Any small new potatoes you find at the farmers' market will work for this recipe. If you want, you can dress it up with crumbled feta and sliced black olives.—Susie Quick
Serves 6 to 8
3 1/2 pounds small new local potatoes
1 tablespoon coarse ground mustard
1/3 cup extra-virgin olive oil
1/3 cup red wine vinegar
1/4 cup chopped fresh parsley
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/3 cup finely chopped green onions
1. Steam or boil potatoes for 20 to 25 minutes or until just tender. Transfer to colander to drain (do not rinse with water).
2. In a large bowl, whisk together the mustard, oil, vinegar, parsley, and salt and pepper. Add the onions. Transfer the warm potatoes to the bowl and toss gently to coat. Serve warm or at room temperature.
