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Nasturtium Potato Salad

Ingredients:

1 quart of boiled potatoes, cut into cubes
a cup of chopped gherkins or pickled cucumbers
1 cup of tender nasturtium shoots (watercress sprouts), cut into bits
2 tablespoons of capers or pickled nasturtium seeds
Onion juice or garlic juice to taste
6 tablespoons grapeseed oil
5 tablespoons vinegar
Salt and pepper to taste
2 tablespoons chopped fresh parsley


Directions:

  • Mix the potatoes, gherkins or pickled cucumbers, nasturtium shoots and capers or pickled nasturtium seeds in a bowl rubbed over with garlic.
  • Add the oil, vinegar and seasonings, and mix again.
  • Pile in a mound on a serving-dish, dust with chopped parsley.
  • Garnish with a wreath of nasturtium blossoms and leaves.
  • Serve immediately.


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Did You Know?

Watercress, with the botanical name Nasturtium officinale, is a fast-growing, aquatic or semi aquatic, perennial plant native to Europe and Asia, and one of the oldest known leaf vegetables consumed by humans. It is a tasty member of the family Brassicaceae, botanically related to garden cress, mustard and radish all noteworthy for a peppery, tangy flavour.


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