Blue Potatoes with Pickled Vegetables and White Balsamic Mustard Dressing

• 4lbs blue Adirondack potatoes
• 2 tbsp + 3tsp salt, divided, plus more to taste
• 1 medium red onion, sliced very thin
• 1 large or 2 small watermelon radish(es), sliced thin 
• 3-4 tbsp capers
• 1/2 cup parsley, chopped 
• 1 cup water
• 1/2 cup distilled white vinegar
• 1/2 cup apple cider vinegar 
• 3 tbsp maple syrup
• 1/2 tsp red pepper flakes
• 4 tbsp white balsamic 
• 2 tbsp dijon mustard
• 1 garlic clove, minced
• 1 tbsp extra virgin olive oil
• Pepper to taste

Step 1

Cook the potatoes. Halve or quarter the potatoes, depending on size, to get roughly 3-in pieces. Boil water in a large pot and add 2 tbsp salt. Add potatoes and bring it back to a boil

Once boiling, turn water down to a simmer and cook for about 15-20 minutes, until potatoes are just fork-tender. You want them still to hold their shape. Drain, and set aside to cool.

Step 2

Pickle the vegetables. Add thinly-sliced onions and radishes to a large mason jar or similarly heatproof vessel. In a small saucepan, add the remaining 3 tsp of salt and all ingredients from water through red pepper flakes. Bring to a gentle simmer, and then remove from heat. Slowly pour mixture into mason jar to cover veg. Use a spoon to push veg down to ensure the pickling liquid covers each piece. Leave standing to cool, roughly 20 minutes. Any extra veg not used in the salad will keep in the pickling liquid in the fridge for 3 days.

Step 3

Make the dressing. Add mustard and vinegar to a small bowl. Whisk thoroughly. Add garlic clove and mix to combine. Slowly add the oil while whisking to emulsify. Once fully combined, add salt and pepper to taste

Step 4

Assemble the salad. Lay the potatoes on a tray or large plate. Add pickled veg, scattered over potatoes. Sprinkle capers throughout. Top with parsley. Drizzle dressing over the salad.

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