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Potato Salad with Gooseberry Vinaigrette

Bright, sweet gooseberries, achocha cucumber and heirloom tomatoes, join the summer party in this tangy take on the classic summer side.



  • 2 pounds potatoes

  • Pinch of salt

  • 2 cups achoca cucumbers

  • 2 cups baby tomatoes

  • 1/2 cup gooseberries


  • 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)

  • celery leaves or blossoms to garnish


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. 

#cucumber #potatoes #tomato



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