Potatoes and Farro pair beautifully together in this great tasting salad. It has all the flavors you recognize, with the extra benefit of this whole grain.
Creamy Farro Potato Salad
1 C whole grain farro
1 lb very small red potatoes, halved
2/3 C mayonnaise ( I used cilantro mayo)
2 Tb Dijon or coarse grained mustard
1 Tb brine from the dill pickle jar
1 tsp ground black pepper
3 celery stalks, thinly sliced
1/2 C minced onion, red or white
3 scallions, thinly sliced
1 large dill pickle, diced
chopped fresh parsley (optional)
Soak the farro in a big bowl of cool water for at least 8 and up to 16 hours, then drain completely. Pour the grains into a large saucepan, fill two thirds of the way with water, and bring to a boil over high heat. Reduce the heat and simmer until tender, about 1 hour. Drain; run under cool water to stop the cooking and drain thoroughly.
Steam the potatoes in a vegetable steamer until tender when pierced with a fork, about 15 minutes. Cool the potatoes by running water over them in the steamer basket, and drain thoroughly.
Whisk the mayonnaise, mustard, pickle brine, and pepper in a large serving bowl. Stir in the celery, scallions, and diced pickle. Add the cooked farro and potatoes. Toss well and sprinkle with parsley.