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Summer CSA Potato Salad with Gooseberry Vinaigrette


Bright, sweet gooseberries, achocha cucumber and heirloom tomatoes grown by W.D. Dickinson Farm join the summer party in this tangy take on the classic summer side.

September 18, 2020
2 pounds potatoes
Pinch of salt
2 cups achoca cucumbers
2 cups baby tomatoes
2 cups baby tomatoes
1/2 cup gooseberries
1/4 cup vinegar
1/4 cup olive oil
1/2 tspn salt (plus more to taste)
1/4 tspn pepper (plus more to taste)


Prep the Potatoes

Slice clean potatoes into ¼ inch thick rounds and transfer to a large pot. Cover with cold water and add a big pinch of salt.

Bring to a boil over high heat, then reduce and simmer for 10 to 15 minutes or until potatoes are fork-tender. Drain and rinse with cool water.

Prep the Salad

Slice achocha cucumbers in half lengthwise, quarter tomatoes, and peel gooseberries.

Make the Vinaigrette

Add half of the gooseberries, vinegar, olive oil, salt, and pepper to a blender. Blend until the vinaigrette is smooth and emulsified.

Bring it all Together

Dress potatoes, cucumbers, and tomatoes in vinaigrette tossing to coat.

Plate dressed vegetables and garnish with reserved gooseberries, celery leaves. Finish with sea salt and fresh cracked black pepper to taste.

Haley Hazell
As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance –– balancing careers, tastes and textures...
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