The CSA gods have been plentiful in bestowing us with rainbow chard this summer. After using it in soup and eating them braised, I wanted to find yet another tasty way of using this beautiful vegetable in order to combat some of the boredom I could feel creeping on as this had been the 4th week in a row that we ended up with rainbow chard in our fridge.
Also in the CSA basket that week: new potatoes and dill. Potato salad immediately came to mind, and in a true moment of CSA serendipity, I wondered what would happen if I put the chard in the potato salad? I thought that the pretty stems, when chopped, kind of looked like celery (a potato salad staple, of course), only the bright colors would hopefully pop against the creamy white color of the potato and the dark, green of the chard leaves. If anything, this would hopefully be a feast for the eyes if not for the stomach.
But thankfully it turned out to be a feast for both. The potatoes kept their firmness, thanks to the waxy flesh, while the stems added crunch as well as color, and the leaves added crispness– kind of like a salad nicoise only without the tuna… and the green beans, come to think of it. Of course, maybe I was more spellbound by how cool and refreshing this salad was on a hot day of 103 degrees (in Seattle– record breaking!) and that it was kind of comforting after my second day of writing substantive law essays for the bar exam. Despite those specialized circumstances, I think this might be worth a try next time you’re looking for a potato salad idea to bring to a bbq or potluck!
1 bunch rainbow chard
1.5 lbs new potatoes
2 tbsp fresh dill, chopped
1 small clove fresh garlic, minced
1 tbsp cider vinegar
3 tbsp olive oil
2 tsp Dijon mustard
2 tbsp sour cream
salt and pepper to taste
Scrub the potatoes clean then cut into bite sized pieces and throw into a large pot. Cover with cold water and bring to a boil. Add some salt once the water starts boiling and bring down to a medium simmer. Let cook for about 15 minutes or until you can pierce a piece of potato (alliteration!) with a fork. While the potatoes are cooking, chop the stems off the chard and trim off any tough looking ends. Chop into smallish, 1/4 inch sized pieces then rough chop the leaves. Put these in a colander in your sink.
When the potatoes are done cooking, drain them into the colander holding your chard so that the hot water wilts the leaves but doesn’t over cook them. Rinse lightly with cold water then spread out your potatoes and chard on a sheet pan so they can cool and dry out faster.
In the meantime, whisk together the remaining ingredients in a large bowl. Add the cooled potatoes and chard and gently toss, trying not to break up the potatoes. Refrigerate until ready to serve.
CSA Count: 4
Rainbow chard, new potatoes, fresh garlic, fresh dill