Mostly Veggie Potato Salad

Mostly Veggie Potato SaladFrom the recipes on this site, you guys know I love sweet potatoes but I received some red potatoes in my Full Circle box last week so needed to get creative. Aside from the fact that you get fresh local veggies delivered to your doorstep (which is awesome!), I also love getting these CSA boxes because they present me with challenges. I knew I didn’t just want to roast the potatoes so I searched around and came across this recipe in Super Natural Everyday, Heidi Swanson’s cookbook. It is a very easy dish and a different take on the traditional potato salad.¬†Scott and I have been using the leftovers on top of salad all week for lunch and I imagine this would be a great additional to a summer potluck!

Mostly Veggie Potato Salad
 
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 4 small pink or red skinned potatoes, unpeeled and quartered
  • 2 cups of green beans, trimmed and sliced into 1 inch pieces
  • ¼ cup whole grain mustard
  • ¼ cup red wine vinegar
  • ¼ cup EVOO
  • Sea salt
  • ¼ cup chopped dill
  • 1 leek, trimmed and chopped
  • 6 stalks celery, trimmed and diced
  • 1 small cucumber, unpeeled and cut into tiny cubes
  • 1 Tbsp chopped chives
Instructions
  1. Bring a pot of water to a rolling boil. Salt generously, add the potatoes and cook until tender but not falling apart (approx 10 minutes). One minute before potatoes are done, add in the green beans. Drain potatoes and beans and set aside.
  2. In a large skillet, sautee the dill in a splash of olive oil over medium-high heat. Add a couple of pinches of salt, stir in the leek and saute until golden and slightly crispy (about 4-5 minutes).
  3. In the meantime, make the dressing by whisking together mustard, vinegar, oil and salt. Taste and adjust as needed.
  4. In a large bowl, gently toss the potatoes, green beans, celery, cucumber, chives and leek with the dressing. Salt to taste. Serve room temperature or chilled.

Photo credit: Hello There Home.

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