Chop Chop

There is a commercial on TV right now that says “there is nothing more therapeutic after a long day of work than chopping and cooking… NOT” but for me? That is exactly true. I sharpen my knives, set my cutting board on the counter and chop. I like the evenness. I like the systematic chops.

This potato salad is heavy on the chopping, but the end result is thoroughly satisfying and filling.

Kaprise Kitchen Summer Potato Salad

  • 3 large Yukon Gold potatoes – steamed, cooled, and chopped in 1 inch cubes
  • 2 large carrots – steamed, cooled, and chopped into 1/2 inch coins (feel free to leave these raw if you like more crunch)
  • 1 bunch of crisp radishes – stemmed and chopped into coins and halved
  • 1 bunch of basil leaves – stemmed and chiffonaded
  • 2 celery stalks – cleaned and 1/4 inch diced
  • 1/2 small onion (or a small shallot) – finely diced
  • 1 tbl of grainy mustard
  • a splash of red wine vinegar
  1. Prepare the ingredients
  2. Mix in a large bowl and season with salt and pepper accordingly.

* Makes about 6 servings. Store in an airtight container for no more than 2 days.

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