Recipe by Isaac Winburne and Heydon Hatcher

The arugula and purple daikon radishes bring the zing in this spicy spin on the traditional potato salad. Swapping ingredients is a must and such a fun flavor experiment when you have beautiful, bright, bi-weekly, seasonal ingredients from JBG. When we opened our box to find a bag of our favorite peppery greens and those piquant purple root stunners, we couldn’t wait to augment our potato side with some pizazz AND vibrant beauty to boot. This particular recipe uses a bevy of ingredients from the CSA box - and as seasoned CSA members, honestly, what more could you ask for! We like to think of this as fall’s tribute to a summer staple, as the days get shorter and shorter and **hopefully** the temps get colder and colder.

Ingredients

• 6 boiled potatoes
• 3 boiled eggs
• 2 purple daikon radishes, sliced paper thin
• 2 Claussen kosher dill spears, cut in half and chopped finely
• A quarter of a small red onion, thinly diced
• Handful of arugula, coarsely chopped
• 1 green onion, thinly chopped
• 1 clove of garlic, minced
• 1 lemon
• Spoonful of Claussen pickle juice
• Salt
• Pepper
• Extra virgin olive oil

Boil the potatoes in lightly salted water (amount of salt up to you, lots of folks have lots of differing opinions about this!) until they are soft, about 20-25 minutes. Test with a fork - it should easily pierce the potato. Boil three eggs for about 9 minutes. Throw potatoes and eggs into an ice bath to cool down.

Prepare the purple daikon radishes, garlic, red onion, arugula, green onion, dill pickle spears, and set aside.

When the potatoes and eggs are properly cooled, skin and cube the potatoes. Peel and cube the eggs.

Combine all ingredients and gently toss. While gently tossing, add a healthy drizzle of EVOO, the juice of an entire lemon, a generous helping of salt and pepper, and a spoonful of pickle juice.

ENJOY! It will be even better the next day after spending the night in the fridge, trust us. Cheers.