The very last green beans and cherry tomatoes are getting picked in our garden – the cold weather will cut them off soon! We just dug up the purple potatoes from our garden, and I’d like to share my friend Kendal’s “End Of Summer Garden Potato Salad” recipe!
Kendal and her fiance Zach were guests at Josh Kilmer-Purcell and Brent Ridge’s wedding last June in nearby Sharon Springs. The Fabulous Beekman Boys made their wedding a home-grown affair – and had guests cook, bake and bring their favorite heirloom dish for a huge wedding potluck. Kendal and Zach brought their potato salad! Next year, they’ll have their wedding at the Beekman Farm!
Kendal’s End Of Summer Potato Salad Recipe
5 lbs red potatoes (cubed and cooked 15 minutes or until tender)
3 ears of corn (cooked five minutes and cut from the ear)
4 cups grape or cherry tomatoes, halved
2 bunches of basil, chopped
1 red onion, sliced thin
juice of two lemons
1 Tablespoon sherry vinegar
salt and pepper to taste
Mix all ingredients until well blended!
What’s your favorite potato recipe? You can find all the heirloom recipes brought to Josh and Brent’s wedding here.
p.s. Don’t forget to enter to win a custom Loretta Fontaine Jewelry sterling silver Maria necklace on my friend Sarah’s blog La Masion Boheme– drawing held this Thursday, October 17!