Kohlrabi and Potato Salad with Garden Herb Pesto
As someone who thrives on finding and cooking with new and interesting foods, you might be surprised to find out that I was a SUPER picky eater as a kid, and some of those dislikes followed me straight into adulthood. Of course there were many I outgrew….I now love salad, and (some) sauces, and all kinds of veggies that I wasn’t even willing to taste as a kid. Something I didn’t outgrow? My absolute disdain for mayonnaise! Call me crazy, but I can’t handle that gloppy texture when it’s slopped out of a jar, or worse….licked off someone’s finger while they prepare a sandwich. Ugh! I could gag just thinking about it! I keep a squeeze bottle on hand for this reason….I don’t really even like to touch mayo if I don’t have to (although I use it in recipes, so I need a way to get it out of the container! Ha!)
This is a riff on a potato salad my mom used to make when I was a kid….not a drop of mayo in sight! It’s perfect for your next barbecue or picnic. You’ll forget that potato salad ever included mayo at all…because instead of mayo, I created this particular recipe with an herb-y fresh pesto and kohlrabi in collaboration with Grey Arrow Farms. This family farm has been an absolute treat to work with…if you follow along on their Instagram page, you will be lucky enough to have a behind-the-scenes view on farm and family life, not to mention all the incredible photographs of Alberta food and landscape created by Andrea! Definitely take some time to check it out, and sign up for their newsletter while you’re at it so you can be the first to know about their veggie box signup next year!
Recipe
Kohlrabi and Potato Salad with Garden Herb Pesto
Ingredients
1-2 kohlrabi
1 lb potatoes
3 cups of fresh herbs, chopped (I used basil, Italian parsley and oregano)
1/2 cup extra virgin olive oil
1/2 cup parmesan cheese, grated
1/2 tsp kosher salt
1/4 tsp red chili flakes
5 cloves garlic, peeled and gently smashed
1 cup of corn
Salt and pepper, to taste
Directions
Prepare the kohlrabi by cutting off the leaves, peeling well, and cutting into 1-inch cubes. If potatoes are babies, you can leave them whole, but if they are larger, you can peel and cut them into 1-inch cubes as well.
Add potatoes and kohlrabi to a large pot and fill the pot with water until veggies are covered. Bring to a boil over high heat. Simmer for about 10 minutes, or until the potatoes and kohlrabi are fork-tender. Drain and set aside to cool.
Using a blender or food processor, puree washed herbs with garlic, parmesan, salt and chili flakes. Slowly stream oil into the mixture, until thick and smooth. If the pesto seems too thick, add water a teaspoon at a time until you reach the desired consistency.
Spread 1/2 cup of the pesto to the bottom of a large bowl. Add potatoes, kohlrabi and corn. Toss to coat.
Season with salt and pepper to taste. Garnish with chopped, fresh herbs.
