It’s the end of the summer and the crispness of fall is in the air. The garden is still lush in its bounty but winding down and the root vegetables are sweet and ready to be picked, although we could over-winter them in the garden if we wanted to in our mild climate.
This light and fresh potato salad celebrates the end-of-summer season, although if you’ve stored vegetables through the winter, it is absolutely lovely in spring and summer as well.
The vinaigrette is particularly light and delightful on the tongue – if you’d like, use kombucha in place of the vinegar to make it rich in probiotics. It’s a bit milder in flavor, but delicious nonetheless. And don’t skimp on the fresh thyme – it absolutely shines with these flavors and is the secret ingredient for making all the others really sing.
- 1 1/2 lb. small new potatoes, unpeeled
- 1/2 lb. green beans, julienned in 2-inch lengths
- 2-3 carrots, sliced lengthwise and julienned in 2-inch lengths
- 2-3 radishes, halved and sliced thin (I prefer a mild, sweet radish, such as French Breakfast)
- 3 green onions, chopped
- 1/2 cup extra-virgin olive oil
- 3 Tbls. red wine vinegar or kombucha, more to taste
- 1 garlic clove
- 1 tsp. honey Dijon or kombucha mustard
- 2 5-inch sprigs fresh thyme, leaves stripped
- 1/4 tsp. fine sea salt
- pepper to taste
- Boil potatoes in a large pot of salted water for 10 minutes. Add green beans and carrots and cook 5 minutes more or just until potatoes are al dente. Be careful not to overcook them or they will become mushy. Drain and cool immediately under cold running water.
- Whisk all vinaigrette ingredients in a small bowl or shake them in a jar until well-blended.
- When potatoes are cool enough to handle, quarter or halve them according to their size. Place in a bowl along with the beans, carrots, and green onions. Toss with just enough vinaigrette to lightly coat.
- Serve at room temperature.
- Feel free to add in any other garden delights you'd like!
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