Lepp Farm Market offers another $25 giveaway

This month's recipe is Summer Vinaigrette Potato Salad

  • Jun. 19, 2015 9:00 a.m.

Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.

The contest was first presented last month. To enter, find the related post on the Abbotsford News Facebook page and then comment with one ingredient and #BetterWhenShared.

Only one entry is permitted per person, but you can double your entry by sharing the contest with friends.

The contest ends at noon on Thursday, July 16.

The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from June 19.

Summer Vinaigrette Potato Salad

Provided by Lepp Farm Market

This delicious potato salad is perfect for when you don’t want a mayonnaise-based dressing, and is suitable for someone on an egg- and dairy-free diet. David’s Dynamite Caesar Paste is an excellent and versatile Canadian made product that gives this recipe creaminess without adding any dairy product. You can make it just with potatoes, adding some snipped chives and a few herbs at the end, but including some grilled veggies gives it beautiful colour and added nutrients. And because it’s dairy-free, it lasts up to five days in the fridge – perfect for lunches the whole week through.

Ingredients:

3 tbsp. red wine vinegar and 1 tbsp. balsamic vinegar OR

¼ cup white balsamic vinegar (Antica Dodi is a favourite brand of mine;  makes it a bit sweeter, rather than tangy)

1 tbsp. Dijon mustard

2 tbsp. David’s Dynamite Caesar Paste (you can use either regular or vegan; the only difference between the two is that vegan has no anchovies in it, and both are dairy- and egg-free)

1 clove garlic, minced (optional, Caesar paste already gives it a good garlic kick)

1 tsp. each    salt and pepper

¾ cup extra virgin olive oil

Optional add-ins:

1-2 tbsp. capers, drained

chopped green onion or chives

grilled onions, peppers, asparagus or zucchini – diced into bite-sized pieces

green beans, cut into two-inch pieces, lightly blanched and cooled

fresh basil, parsley and thyme

Instructions:

Mix vinegar, mustard, caesar paste, garlic, and salt and pepper together. Slowly drizzle in olive oil, whisking continuously until well mixed and all olive oil is used. You can also use an immersion blender to mix it.

Gently boil baby potatoes until just tender when pierced with a knife, and let them cool to room temp. Cut in half, or in quarters if large, and pour marinade over them.

Gently fold in grilled vegetables, capers and herbs, if using. Best served room temperature. Keeps well in the refrigerator for a number of days.

For even more helpful tips on this recipe, go to leppfarmmarket.com/recipes

 

 

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