Serves 4 to 6
About 3 pounds of red potatoes
1 large, sweet purple onion, diced
2 stalks of celery, chopped small
2 green onions, chopped small, including most of the greens
About 2 tablespoons minced fresh chives
About 1 tablespoon each minced fresh dill weed, basal, mint, cilantro and tarragon
About 1 teaspoon each, (or to taste) minced fresh savory, thyme and rosemary
1/4 cup chopped fresh Italian parsley
1 tablespoon capers, well rinsed
Ranch Dressing or commercial
Salt and fresh, coarse ground black pepper to taste
Scrub the potatoes, place in a large pot, cover with water and bring to a boil. Reduce the heat to a rapid simmer and continue to cook until the potatoes can be pierced easily with a fork, but are not falling apart. Drain, peel and cut into bite size pieces. Add the next eight ingredients and toss gently to mix. Pour on enough Ranch Dressing to moisten to your taste. Season to taste with salt and pepper. Garnish with sprigs of Italian parsley or other fresh herbs and
nasturtium blossoms if available. Serve chilled. This goes particularly well with grilled chicken or lamb. |
