• Farmers Market Potato Salad

    2 pounds farmers market potatoes cooked
    1/2 cup extra-virgin olive oil
    1/3 cup 1/4-inch slices of garlic greens
    1/2 cup chopped onion, green and white parts
    3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp) 1/3 cup white wine

    1 1/2 tablespoons Dijon-style mustard
    2 to 3 tablespoons chopped chives, garlic scapes or both
    2 tablespoons or more coarsely chopped fresh green or purple basil, fresh tarragon, or parsley or any farmers market herbs
    1 bunch of sorrel, stems removed, cut chiffonade
    1 teaspoon kosher salt, plus more if needed
    1/2 teaspoon freshly cracked black pepper (coarse), plus more if needed

    Heat 2 tablespoons of the olive oil in a pan. When hot, add garlic greens, onions and scapes and/or chives and cook for a couple of minutes. Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and remaining olive oil over them, and toss gently. Add the warm vegetables from the pan, sorrel, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like. Garnish with hard boiled eggs and enjoy!