French Potato Salad (serves 2-4)




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Water Pours Through the Dining Room Ceiling

We Gather What We Can in Pots


Tomorrow is May 1st! Today is not. Three to five inches of rain are forecast for today. All the roads and creeks are flooded, and the temperature has been stuck at 48 F for the better part of the week. Multiple dashes to and from the car today have left me and my raincoat a sodden mess. So, it was probably inevitable that I would also receive a text on the way home – “Bad roof leak. Buckets in dining room. Have called insurance company.”

Well, we do live in a 250 year-old farm house and nothing can be done until the rain stops and the adjuster assesses the damage. But a day like today calls for some seriously comforting food. I’m thinking potatoes; no, potato salad; no, really garlicky mayonnaise-rich french potato salad. Yes! And, uh, maybe some oven-grilled asparagus. We may have to eat in the kitchen, but we’ll open a bottle of something wonderful and pretend that we are in a small Parisian Café watching the last romantic showers of April slide down the foggy window-panes. ~ Glyn

French Potato Salad

3 medium red potatoes, cubed (do not peel)
½ c chopped onion
1 small clove garlic, minced
½ c thinly sliced radishes
2 tbsp. vegan mayonnaise
1 tbsp. fresh lemon juice
1 tsp. capers, drained
¼ tsp. dried (or ½ tsp. fresh) tarragon
Salt and Pepper to taste

Boil the potatoes until just crisp tender. Drain and let cool slightly. Combine the remaining ingredients to make a sauce. Stir in the warm potatoes, cover, and let sit at room temperature for at least 30 minutes before serving.

This entry was posted by Glyn Ruppe-Melnyk.

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