Yesterday was the ultimate lazy summer Sunday. We ate delicious toast with rhubarb jam in bed, read books and then wandered down the road to discover the Divisadero Organic Farmer’s Market which is on every Sunday morning. There were piles and punnets of any berry you could imagine, leafy greens, sweet stone fruit, pastries and bread and fresh cut flowers. There were hippies, hipsters, dogs, babies and yoga mat carrying young professionals. We picked up all sorts of fruit and vegetables from which I quickly made a few salads before meeting friends in the park for some sunshine, food and beer. It was perfect. And now my legs are a bit like a pasta pomodoro– all you can see is red, even though you know it is white underneath…

But anyway, here’s the recipe for the potato salad we enjoyed in the sunshine.

Picnic Potato Salad

About 12 new season potatoes
2 spring onions
2 stalks of celery
1 handful of capers
1 heaped Tbsp whole grain mustard
A few big glugs of olive oil
Juice of a lemon
Salt and pepper
1 big handful of fresh mint
Big bunch of rocket

Half your potatoes and put them on to boil. While they are doing their thing, finely chop the spring onions and celery and add to the capers, mustard, olive oil, lemon juice, salt and pepper. When the potatoes are cooked, run under cold water to stop the cooking and cool them down a bit, and then add them to the bowl with the dressing. When they have cooled down completely, add the roughly chopped mint and rocket and combine. The result is a fresh tasting summer salad, perfect for a picnic. This would also be a great addition to a BBQ for next time you offer to bring something.