– 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
Ingredients
1. Place potatoes in a pot of water boiling water. Let them cook until fork-tender, about 20 minutes.
1While the potatoes are boiling, mix vinegar with field garlic, garlic mustard leaves.
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.
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.