Market Lexington
Vibe: abundant, wisdom from an older generation of farmers as well as fresh ideas of the new wave of farmers.
What I loved about it: VARIETY
Next time I will: take more money!
Recipe Inspiration: potatoes -since we are usually driving through Kentucky on our way to a family reunion in Indiana
Potato Salad
7 large russet Potatoes
7 farm fresh eggs
¾ c. Light mayonnaise preferably homemade
¾ c. Greek yogurt
1 ¾ c. red onion, diced
1 lg shallot diced
½ c. Diced, dill pickles
4 celery stalks, diced
1 tsp. Celery salt
½ t kosher salt
Fresh ground pepper
¼ cup celery leaves,
2 T. parsley
Quarter potatoes,place into a large pot of cold water. Cook potatoes over medium high heat until the water boils. Then lower heat to medium and cook until potatoes are fork tender about 20 - 30 minutes.
Meanwhile, place eggs in a pot of cold water to cover. Bring water to a boil, cover and remove from heat. Let stand 8-9 minutes. Drain and cool under running cold water.
Combine mayo and yogurt with salt, celery salt and pepper.
Peel eggs and place in a large mixing bowl, mash with a potato masher. Drain potatoes, chop into bite-sized pieces and add to bowl with remaining ingredients. Stir gently. Chill.
