Goat’s Rue and Potato Salad

Ingredients:

• 2 cups young Goat’s Rue shoots and leaves (make sure they are tender and not too mature, as older leaves can be bitter)
• 2 cups potatoes, boiled and cubed
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions:

1. Prepare Goat’s Rue: Wash the Goat’s Rue shoots and leaves thoroughly and blanch them in boiling water for about 2-3 minutes. This will help reduce any bitterness. Drain and immediately plunge them into ice water to stop the cooking process. Drain again and pat dry. Chop the blanched Goat’s Rue into bite-sized pieces.
2. Boil Potatoes: Boil the potatoes until they are tender but not mushy. Drain and let them cool, then cut them into small cubes.
3. Mix Salad: In a large salad bowl, combine the blanched Goat’s Rue, boiled potatoes, chopped red onion, and fresh dill.
4. Prepare Dressing: In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Adjust the seasoning to your taste.
5. Dress the Salad: Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
6. Serve: This Goat’s Rue and Potato Salad can be served immediately while the potatoes are still warm or refrigerated for a few hours to serve it chilled. The flavors meld together nicely as it sits.

Remember, when harvesting Goat’s Rue from the wild, always ensure that you have accurately identified the plant to avoid any poisonous look-alikes. Additionally, because Goat’s Rue has a history of medicinal use, it’s essential to be cautious about its consumption, especially if you have any underlying health conditions or are taking medications. If you have any doubts or concerns, consult with a healthcare professional before using Goat’s Rue in recipes or for medicinal purposes.