Servings: 4
Brightland's Chef in Residence, Noreen Wasti, has shared a fresh, herbaceous take on potato salad. The crunchy, creamy dish highlights ZEAL, our new, small-batch vinegar made with wild spring ramps.
"ZEAL is here and I couldn’t be anymore excited. As a self-proclaimed ramp fan girl and all around allium lover, this vinegar is a dream and allows you to enjoy the flavors of ramps beyond the limited season. This recipe showcases ZEAL’s flavor profile in such a delicious way — fluffy steamed baby potatoes with a zesty sour cream dressing and crispy capers fried in ALIVE for crunch and bite. It’s literally the most perfect dish that has me ready for spring." - Noreen Wasti
Ingredients
- 1 1/2 lbs baby yellow potatoes
- 1 cup sour cream
- 3 Tbsp Brightland ZEAL ramp vinegar
- 1 cup loosely packed fresh chives, plus more to garnish
- 1 cup loosely packed fresh parsley
- salt & pepper, to taste
- 2 Tbsp jarred capers
- 1 Tbsp Brightland ALIVE olive oil
Instructions
- 1 Boil the potatoes in salted water until fork tender, around 15-18 minutes depending on the size. Drain and let cool.
- 2 In a food processor or blender, combine the sour cream, ZEAL, chives, parsley, salt, and pepper. Blitz until smooth and creamy.
- 3 Rinse, drain, and dry the capers in a paper towel. Heat a small pan over medium high heat and add the ALIVE olive oil. Once the oil is glistening, add the capers and fry until crispy, about 3 minutes.
- 4 To assemble — gently tear the potatoes and place on a serving plate, season with salt and pepper.
- 5 Drizzle the potatoes generously with the ZEAL & herb sour cream and spoon the crispy capers on top.
- 6 Garnish with torn chives to finish.
