I have to admit, this post is kind of a cheat on my part. I do not think it’s ACTUALLY rhubarb season anymore, although to be fair I did see some at the grocery store…
But I didn’t want to go the whole summer without posting this recipe, which I made awhile back, DURING rhubarb season, from farmer’s market rhubarb with the intention of making it part of my Five Days of Farmer’s Market Meals. But since I failed to do that, I figure now is better than never right? Like most things.
And what’s summer without potato salad? It’s traditional anyways, but this summer was an even bigger hit because of this amazing Kickstarter campaign that gave potato salad the attention and fame it has always deserved.
- 1/2 white onion, finely chopped
- 1/2 pound green beans, sliced in half
- 2 stalks of rhubarb, chopped
- 1 garlic clove, chopped
- 1 green pepper, chopped
- 1 cup celery, chopped
- 1 pound red potatoes, chopped into 1 1/2” cubes
- 1 tsp salt
- 1 tsp black pepper
- 6-8 tbsp dijon mustard (I like the pub style with the mustard seeds)
What You Do:
Simultaneously boil a large pot of salted water and heat a nonstick skillet over medium.
Once the water is boiling, add the potato cubes and lower the heat so they simmer. Cook until a fork easily goes through them.
Drain and pour potatoes into a large bowl.
In the skillet,heat the rhubarb, stirring frequently, until JUST cooked. Do not leave it in the pan for too long or else the rhubarb will become very soft. You want it to remain firm.
Add onion, green beans, rhubarb, garlic, green pepper and celery to the potatoes and stir to mix well.
Add the mustard to taste and stir well. You may find you need more mustard (or less) so add gradually and see how you feel. Taste tests are the best part of cooking!
Pro Tip: Add other vegetables, or something crazy like bacon! Everyone loves bacon, right?