The Food Allergy Chronicles Visits The Whitby Farmer’s Market: Dairy, Egg and Mustard Free New Potato Salad With Lemon Vinaigrette

Wednesday was the perfect day to visit Whitby’s Farmer’s Market.

Whitby Farmer's Market,  June 2012

My first visit of the season…yet, certainly not my last!

Forsythe's Family Farm at the Whitby Farmer's Market, June 2012

So many delicious in season produces were calling my name at Forsythe’s Family Farm’s stand…how to choose? Seriously, I am like a kid in a candy store when it comes to being surrounded by fresh local produce!

Well, as soon as I spied the Baby New Potatoes, I knew exactly what I wanted to whip up in the kitchen for dinner…

Dairy, Egg and Mustard Free New Potato Salad with Lemon Vinaigrette!

Dairy, Egg and Mustard Free New Potato Salad With Lemon Vinaigrette

Garden potatoes bring back fond memories of visiting my Grandfather in Scotland. I would head out with him to his incredible vegetable garden out back, where we would scrummage through the dirt for potatoes…oh, the taste of them…‘out of this world’so creamy, so buttery, so utterly sweet!

I added the potatoes to my basket along with a bunch of fresh beets, a red pepper, zuchinni, bunch of garlic, and sweet peas in the pod.

Veggies selected at Forsythe's Family Farm stand at the Whitby Farmer's Market, June 2012

All I could think was…oh, this going to be good!

Upon looking up the location of Whitby’s Farmer’s Market, online, I came across another Whitby resident who had written about his first visit to Whitby’s Farmer’s MarketMichael Penney of Penney and Company. Click here for his post.

Michael recently opened (April 2012) his home decor shop in downtown Whitby. A mere hop, skip and a jump away from Whitby’s Farmer’s Market. Coincidently, I had just read about his debut in The Whitby This Week…click here for their story.

Myself and Michael Penney outside his store, Penney and Company, WhitbyAs you can tell by the picture above…I ventured over to check out his store…I am a huge fan of Canadian House and Home! (Michael was a former Style Editor for Canadian House and Home Magazine)

I lucked out and discovered, among many of his ‘treasures’, the last red striped linen tea towel…reminded me of a potato sack…perfect for displaying my Dairy, Egg and Mustard Free New Potato Salad With Lemon Vinaigrette! (seen in photo below)

Without further ado…

Dairy, Egg, and Mustard Free New Potato Salad With Lemon Vinaigrette

A serving of Dairy, Egg and Mustard Free New Potato Salad With Lemon Vinaigrette

1 pint of new potatoes
1/2 red pepper
1/2 zuchinni
1 pint of sweet peas in the pod
a handful of fresh dill, italian parsley and chives (mine came from our garden)
salt and pepper to taste

Dairy and Mustard Free Lemon Vinaigrette

1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1/4 tsp kosher salt
freshly cracked pepper
1 large clove of garlic minced

Dairy and Mustard Free Lemon Vinaigrette for Dairy, Egg and Mustard Free New Potato Salad

In a small bowl, mix together all the measured ingredients for the vinaigrette.

Scrub potatoes well, cut larger ones so all are about the same size.
Place scrubbed potatoes in a pot and just cover with cold water.
Bring to the boil, simmer until tender. (time depends on size of potatoes)
Drain potatoes, cut into bite sized pieces and place in a bowl.
Drizzle potatoes with some of the vinaigrette…I used perhaps 1/2…add more or less to your own taste.
Wash the handful of herbs, pat dry and snip with a pair of herb scissors. I just recently purchased a pair…this was their ‘christening’…so cool!

Snipping herbs with herb scissors for Dairy, Egg and Mustard Free New Potato Salad With Lemon Vinaigrette

Love it!

Dice the red pepper and zuchinni and add to the potato mixture.
This next part was fun…

Shelling the sweet peas

my boys enjoyed helping me shell the peas!

Rinse the shelled peas and add to a pot of boiling water…boil for 1-1/12 minutes…drain and rinse under cold water to stop the cooking process. Toss with potato mixture.
Refrigerate so all the flavours can ‘mingle’.

I also roasted the beets from the market. I saved the beet leaves by rinsing them under cold water and rolling the leaves up in paper towel and storing them in the fridge. Click here for a previous recipe…Roasted Beets and Sauteed Beet Greens.

Dairy, Egg and Mustard Free New Potato Salad With Lemon Vinaigrette with a Roasted Beet

Enjoy!

Tip 1: Make sure to save some for the next day…it always tastes better!

Tip 2: I like to drizzle a little more of the Lemon Vinaigrette for a little extra ‘zing’! Especially when paired with a lovely piece of baked fish! Yummy!

P.S. Andy and I loved it, Michael enjoyed the first few mouthfuls, Matthew thought cold potato was, in his words, “Eww!”…so he warmed it up in the microwave and ‘muscled it down’! Too funny!

P.P.S. Enjoyed an afternoon of Strawberry picking yesterday afternoon…spent the evening in the kitchen stirring up batches of freezer jam!

Today, I will be busy adapting two new recipes with strawberries as the main ingredient. I will feature them starting Monday…I picked up the perfect little plate at ‘Penney and Company’ to highlight my creations!

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