A salad with young potatoes and greens is a fresh, flavorful dish that makes a perfect light meal or side. The tender young potatoes add a creamy texture, while the greens provide a crisp contrast. Here's a simple recipe for a young potato and greens salad:
Ingredients
For the Salad:
- 1 pound young potatoes (new potatoes or baby potatoes), scrubbed and halved or quartered
- 4 cups mixed greens (such as spinach, arugula, and/or baby kale)
- 1 cup fresh herbs (such as parsley, dill, or chives), chopped
- ½ small red onion, thinly sliced
- ¼ cup radishes, thinly sliced (optional)
- ¼ cup crumbled feta cheese or goat cheese (optional)
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional)
- Salt and freshly ground black pepper, to taste
Instructions
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Cook the Potatoes:
- Place the young potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender and easily pierced with a fork, about 10-15 minutes.
- Drain the potatoes and let them cool slightly. You can cut them into bite-sized pieces if needed.
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Prepare the Salad Ingredients:
- In a large salad bowl, combine the mixed greens, chopped fresh herbs, and red onion.
- Add the radishes and crumbled cheese if using.
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Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, white wine vinegar (or lemon juice), Dijon mustard, and honey (if using). Season with salt and pepper to taste.
- Whisk until well combined and emulsified.
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Assemble the Salad:
- Add the warm potatoes to the salad bowl with the greens and other ingredients.
- Drizzle the dressing over the salad.
- Gently toss everything together to combine, being careful not to break up the potatoes too much.
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Serve:
- Serve immediately while the potatoes are still slightly warm, or let the salad sit for a few minutes to let the flavors meld together.
Tips and Variations
- Add Protein: For a more filling meal, consider adding grilled chicken, bacon, or chickpeas.
- Crunch Factor: Add toasted nuts or seeds for extra crunch.
- Seasonal Variations: Swap in seasonal vegetables such as cherry tomatoes, cucumbers, or bell peppers.
- Herbs and Spices: Experiment with different fresh herbs and spices to suit your taste.
This young potato and greens salad is a versatile, hearty dish that highlights the delicate flavor of new potatoes and the freshness of greens. Enjoy it as a satisfying lunch or a complementary side dish!
