– 1/2 pound new potatoes – field garlic tops (5-6 leaves) – 3 garlic mustard leaves – 3 oz spruce tip infused vinegar – 1 oz olive oil – salt + pepper
Cook Time: 20 Min
1. Place potatoes in a pot of water boiling water. Let them cook until fork-tender, about 20 minutes.
Add spruce vinegar oilve oil and salt and pepper to taste in a small bowl.
-Stir until the sugar is dissolved, then remove from heat and set aside for five minutes to cool slightly (about five minutes). -Add the mixture from your saucepan to the mason jar of rhubarb slices and stir gently until combined.
1While the potatoes are boiling, mix vinegar with field garlic, garlic mustard leaves.
1. Remove the hot potatoes when fork tender and roughly slice them. -The only thing you need to do is make sure you keep it in an airtight container.
Add warm potatoes to a medium bowl and toss gently until well coated with dressing
1Transfer your potato mixture to a serving bowl and top with herbs for serving.