Where I live, we
may have in no uncertain terms, officially reached the Dog Days of Summer some steamy afternoon during the last couple of weeks. But the garden is mightily loving the heat. I was out of town for 6 days, and came back to huge changes – a few dozen Japanese eggplants popping forth from the plants, (I’m excited for these! Great recipes to come!) a golf ball sized spaghetti squash now football size, zucchini, wax beans, chubby broccoli side shoots, tasseling-out corn and a fresh optimism the garden will be producing well after all.
This unique potato salad was a delicious feature at a couple of recent meals, including Fourth of July with family, then again visiting friends in Boulder, Colorado – and is perfect for your next family get together. It’s a scrumptious blend of new potatoes, roast tri-color sweet bell peppers, onion and garlic — with fresh “pearl” mozzarella and chopped fresh basil tossed in a simple balsamic olive oil vinaigrette.
I happily made use of some of the Spuds of Joy I harvested after the intense hail then plant die-off a few weeks ago, some of them about as big as the “pearls” of mozzarella! I don’t measure exactly for a recipe like this, so I offer it to you in the free flowing style typically used in Pachamama’s happy kitchen…
Roast Pepper Potato Salad with Basil and Pearl Mozzarella
- 6-8 new potatoes
- two good sized handfuls of sweet baby bell peppers (I love the red, yellow and orange mix!) Large peppers work excellently too!
- 8 – 10 pearl or boiler onions
- 4 -5 garlic cloves
- 1 pint pearl mozzarella, drained of brine
- 1 cup fresh basil leaves
- 1/3 to 1/2 c. balsamic vinegar, approximately
- 1/3 c. olive oil, approximately
- freshly ground pepper
- salt to taste
- heaping tablespoon stone ground mustard if desired
If necessary for size, halve or quarter the new potatoes. Steam or boil until quite tender, drain, and place in large bowl. Meanwhile, clean and halve or quarter onions, stem, halve and seed peppers, clean garlic cloves and leave whole. Grill onions, peppers and garlic, cool slightly, and roughly chop as desired. Add to the potatoes, along with pearl mozzarella. Roughly chop basil and add in to the bowl. In a separate small bowl, whisk balsamic vinegar while drizzling olive oil in. Add pepper and salt, and a bit of mustard if desired. Pour over salad and stir to blend. Delightful while still warm, as the mozzarella softens and the roast peppers are at peak flavor. Delicious refrigerated overnight as well. Lovely for picnics or outdoor dining as outdoor temperatures do not quickly spoil the salad.
This salad is absolutely wonderful! You’ve just got to try it.