A colorful mix of new potatoes are overflowing at Buncombe County farmers markets. Harvested earlier in the season before they develop their thick and protective exterior, new potatoes are extra sweet and creamy, cook faster, and have thin and tender skins making them the perfect star for many summer dishes—including a breakfast hash, herby mashed potatoes, or the classic potato salad.

For this week’s recipe, make a rainbow potato salad with an array of red, purple, and yellow potatoes while highlighting the vibrant colors of summer crops available at markets. Start by cutting two pounds of potatoes into bite-sized pieces and boiling them for about 10 minutes. While the potatoes are boiling, make a dressing with a few dollops of mayo or yogurt mixed with pickle juice, dill, salt, pepper, and any other herbs or spices you like. We like to use sheep’s yogurt from Grass Roots Farm & Dairy (North Asheville, West Asheville, River Arts District, and Black Mountain markets) and Well Seasoned Table’s Emerald Mountain Dust (North Asheville Tailgate Market). When the potatoes are tender, drain them and put them in a large bowl. Mix in the dressing, then place it in the fridge to cool. Chop an array of favored veggies, such as carrots, red bell pepper, celery, red onion, green onions, and pickles. Once the potatoes and dressing are cooled, add the rest of the chopped vegetables and mix. Save leftovers in the fridge as a snack or perfect side dish for your next summer meal.

Look for an assortment of new potatoes from Full Sun Farm and Gaining Ground Farm (both at North Asheville and River Arts District markets), Sleight Family Farm (North Asheville Tailgate Market), Root Bottom Farm (West Asheville Tailgate Market), Smallholding Farm (East Asheville Tailgate Market), Highgate Farm (Asheville City, Black Mountain, and West Asheville markets), Olivette Farm (Asheville City and East Asheville markets), and Ivy Creek Family Farm (Weaverville and North Asheville markets). Find pickles from Serotonin Ferments (North Asheville, West Asheville, and River Arts District markets), Fermenti (East Asheville Tailgate Market), and Stump Farms (Asheville City Market).

Also spotted at markets in recent weeks: tomatoes, cucumbers, summer squash, beets, fennel, lettuce, cabbage, broccoli, cauliflower, kohlrabi, green beans, spinach, kale, chard, mushrooms, peppers, onions, garlic, scallions, peaches, plums, nectarines, blueberries, blackberries, watermelon, eggplant, sweet corn, and the first sightings of okra. Markets offer an abundance of farm-fresh eggs and meats, including chicken, pork, beef, and lamb. You can also get bread, cheese, pastries, fermented products, drinks, and prepared foods.Find more details about farms and markets throughout the region, including hours and location, in ASAP’s online Local Food Guide.