It’s the grilling time of year…when it’s easier to throw open the backyard and invite friends and family to share a potluck, than fire up the kitchen. Just in case you have the same plans as we do, here’s a twist on everyone’s favorite picnic salad, potato salad. Instead of gloopy mayonnaise and boiled white potatoes, this fresh take combines sweet and purple potatoes – both better-for-you options, along with Yukon golds.
Oregano adds a Mediterranean zip to the salad as well as many health benefits. Did you know Oregano contains small amounts of fiber, iron, manganese, vitamin E, iron, calcium, omega fatty acids, manganese, and typtophan? Wow…all in one spice! It is also antibacterial and supports a healthy GI tract. This dish is great the first day and even better the second with the wonderful oregano flavor. Enjoy!
Potato Potato Potato Salad
1 ½ LBs Yukon Gold Potatoes, cut in 1” pieces
1 LB Purple Potatoes, cut in 1” pieces
LB Sweet Potatoes, peeled and cut in 1” pieces
2 TBs Olive Oil
Sea Salt and Freshly Cracked Black Pepper
Bibb or Butter Lettuce
Pecorino Romano or Parmesan Cheese, grated
2 TB Chopped Oregano
Toss the potatoes in oil; season with salt. Spread on sheet pan in one layer;
Cover with foll. Roast in 400F oven about 30 minutes; remove the foil and roast 15 minutes more or until tender. Toss with the *Lemon Vinaigrette.
For each salad, place the lettuce on the plate first; place some potato salad on the lettuce and sprinkle with the cheese and oregano
Shake together ¼ Cup Freshly Squeezed Lemon Juice, 1/3 Cup Extra Virgin Olive Oil, 1 TB Minced Shallots, 1 TB Dijon Mustard, 1 TB Chopped Parsley, 1 Tsp Honey and Sea Salt and Freshly Cracked Black Pepper.