Grilled Potato Salad with Hard-Boiled Eggs & Mustard Vinaigrette

Accented with mustard vinaigrette and spring greens, this potato salad boasts big, bold flavor.

Ingredients:
1 pound Huckleberry gold potatoes, washed and cut in half
½ sweet onion, sliced into ¼-inch thick rounds
3 eggs
2 cups spring greens, such as spinach, arugula or a mixture of your favorite salad greens
1 tablespoon Pommery mustard
1 tablespoon apple cider vinegar
3 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Place potatoes in a large pot filled with salted water. Gently place eggs in pot. Turn the heat to medium-high and bring to a boil. Reduce the heat to medium-low and set a timer for 10 minutes. After 10 minutes, carefully remove the eggs and run under cold water to cool. Then drain the potatoes (they should still be slightly undercooked) and set aside.

2. Heat a grill to medium-high, brushing grates with a little bit of olive oil. Grill sweet onion rounds and the potatoes, cut side down, until all are tender and slightly charred with grill marks. Remove to a large bowl, tossing with a drizzle of olive oil and seasoning with salt and pepper.

3. In a large bowl, combine the mustard and apple cider vinegar then whisk in the olive oil. Season with salt and pepper. Also peel the hard-boiled eggs and cut into quarters lengthwise.

4. In a large bowl, combine cooled potatoes, onion rounds and greens, tossing with the mustard vinaigrette to coat. Season with salt and pepper as needed, transfer to a large serving platter and top with hard-boiled eggs.

Spring Sampling Recipes

Pour yourself a glass of wine, kick back on the couch and enjoy a sweet sampling of spring with this week’s lineup of antipasti-ready bites—think: Italian-style flatbreads kissed with Sicilian sea salt, our luscious herbed fromage blanc and homemade berry preserves, plus kitchen-ready produce that ranges from crisp French Breakfast radishes and Hakurei turnips to Cara Cara oranges and tart-sweet apples. Get ready to mix and match to your heart’s content with this box, which also includes multigrain bread, farm-fresh eggs and a beautiful bounty of spring greens. Cheers!

Here are a few recipe ideas for the week:

Roasted Cara Cara Oranges
These gorgeous oranges would be wonderful served with this week’s flatbreads and fromage blanc.

Quick-Pickled Green Apples
Another fun addition to an antipasti platter!

Rainbow Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin is wonderful served with this week’s multigrain bread.

Chicory Salad with Pecans & Goat Cheese
This light and bright honey-mustard dressing is the perfect compliment to peppery chicory greens.

Meyer Lemon Bars
These bright bars are the perfect afternoon pick-me-up.

Potato Salad with Apples & Walnuts

This crisp potato salad will be especially beautiful with this week’s Magic Myrna fingerling potatoes.

Ingredients:
2 pounds fingerling potatoes
6 tablespoons crème fraîche
1 tablespoon apple cider vinegar
1 tablespoon whole-grain mustard
1 cup chopped apple
4 stalks celery
½ cup roughly chopped toasted walnuts
½ cup roughly chopped fresh flat-leaf parsley
Sea salt and fresh ground pepper

Method:
1. Place the potatoes in a large, wide pot, cover with cold water, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until the potatoes are just tender, 10 to 15 minutes. Drain and run under cold water to cool.

2. In a large bowl, whisk together the crème fraîche, vinegar, mustard, and ¼ teaspoon each salt and pepper.

3. Cut the potatoes in half (or quarter if large). Add the potatoes to the dressing and gently toss to coat. Fold in the apples, celery, walnuts, and parsley.

Summery Salads Recipes

The time is ripe—for just about everything! From crisp lettuce, heirloom tomatoes and new potatoes to juicy peaches and ripe plums, this week’s box is a display of summer splendor. Filled with a bevy of salad-ready provisions including gorgeous feta cheese and housemade raspberry vinaigrette, this refreshing lineup also features Kalamata olive bread, cultured butter with grey sea salt and a bounty of beautiful herbs like purple basil, anise hyssop and red garlic so that you can enjoy each and every bite this box has to offer.

Here are a few recipe ideas for the week:

Summer Stone Fruit Salad with F&L Raspberry Vinaigrette
Adapted from a Gaby Dalkin recipe, this bright and lively salad is perfect for a hot summer’s day.

Greek Village Salad
The classic Mediterranean salad, tossed with tomatoes, olives and feta.

Roasted Potato Salad with Sweet Corn, Sun-Dried Tomatoes & Fresh Basil
This room temperature salad will be a hit at your next barbecue. (Plus, it’s a snap to prep ahead!)

Cabbage-Fennel Slaw with Cilantro
This light, fresh dish is fantastic on tacos, pulled pork sandwiches or simply served as a summery side.

Mint Simple Syrup
Try this easy syrup splashed into your next glass of lemonade!

this week's recipes
the delights of spring

farm & garden notes
hi, april

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.