Spicy Potato Salad

You have had a lot of potatoes in your box lately — but they store really well in the refrigerator, so you don’t have to worry if they build up.  Bear with us while we work through the very last of the spring items and make the transition to summer.  Amon and I picked padron peppers yesterday.  It took us 20 minutes to pick about 15 peppers, but they are there, happily growing, and nearly ready for picking in quantity.  In the meantime, this potato salad is stellar!

--Jenna Muller

About 2-pounds of potatoes cut into chunks approximately the same size, about 1 inch

1 tablespoon creamed horseradish

1/2 bunch parsley - finely chopped

1/2 bunch rosemary - finely chopped

salt and pepper to taste

olive oil

2 cloves garlic - finely chopped

Optional: lemon zest, capers, salty black olives

Boil the potato chunks until they are fork tender.  Drain and rinse with cool water to stop the cooking process.  When the potatoes are room temperature (you can put them in the fridge to speed this process), place them in a bowl.  Mix with all the other ingredients.  You don’t need too much olive oil, just enough to coat the potatoes (1/8 - 1/4 cup).  Mix very thoroughly, taste, and adjust the salt and pepper.  

Other things to add if you have them in your house:  lemon zest, capers, salty black olive (i.e. kalamata).