dilly bean potato salad with garlic miso aioli

This is the best potato salad I've had.  There was recently a dilly bean potato salad recipe in Bon Appetit magazine. However, mayonnaise is pretty gross and I can't bring myself to make it. So I used our recipe for miso mayo (vegan) instead, but used olive oil, lemon juice, and lots of garlic; and then I called it aioli to make it sound fancy.

Even though I think of potato salad as a summer picnic food, our canned dilly beans and local potatoes make this a hearty wintertime treat!

(makes 6-8 servings)

Ingredients:
3 lbs potatoes
1 c. dilly beans 
1 T. brown mustard seeds
few dashes paprika
salt and pepper to taste

Garlic Miso Aioli:
1 c. olive oil
10 T. white/yellow miso
2 T. lemon juice
2-5 cloves garlic
2 t. soy sauce

Boil the potatoes and let them cool to room temperature or colder. Make the aioli by adding all ingredients and mixing with a whisk, fork, food processor, or immersion blender. Add aioli to potatoes until salad is desired consistency. Then mix in cut dilly beans and mustard seeds and add paprika, salt, and pepper.

potato leek soup

I was excited to find leeks at the last farmers market. I usually think of them as a springtime plant, but there they were. And the weather is perfect for soups like this!

potato skillet

We had this simple yet satisfying medley of CSA and garden veggies for dinner tonight.  It consisted of home fried potatoes, zucchini, peppers, and garlic cooked up in a skillet and then topped with green onion, cheddar cheese, and fresh tomatoes.