We just can’t resist sharing this recipe for the last “cookout” holiday of summer. An easy way to enjoy potato salad without all the heavy gooey mayo! Plus this recipe adds the goodness of sweet potatoes, too. So you’re getting the benefit of more than just the plain old potato.
Spicy fresh oregano adds a pop to the top of this salad. We typically think of oregano as a dried herb to add to Mediterranean food, but the fresh herb also adds lots to the potato party that creates this yummy salad. Oregano has rosmarinic acid and thymol, both of which are powerful antioxidant compounds that have been closely linked to reducing oxidative stress in the body. It also has a natural form of omega-3 fatty acids, the beneficial type of fatty acids that improve heart health. And any time you can add in sweet potatoes to a salad like this, you are getting more Vitamin A and fiber….we say that is a win – win!
Potato Potato Potato Salad
- 1 ½ Lbs Yukon Gold Potatoes, cut in 1” pieces
- 1 Lb Purple Potatoes, cut in 1” pieces
- 1 Lb Sweet Potatoes, peeled and cut in 1” pieces
- 2 TB Olive Oil
- Sea Salt and Freshly Cracked Black Pepper to taste
- 8 to 10 Cups Power Greens Lettuce
- Pecorino Romano or Parmesan Cheese, grated
- 2 TB Oregano, chopped
Toss potatoes in oil, season with salt and pepper. Spread evenly on sheet pan and cover with foil. Place in 400F oven for about 30 minutes. Remove the foil and roast 15 minutes more or until tender. Toss with *Lemon Vinaigrette.
Make lettuce bed for each portion. Place some potato salad on lettuce and sprinkle with cheese and oregano.
This Vinaigrette rocks on baby greens salad too!
- ¼ Cup Fresh Lemon Juice
- 1/3 Cup Extra Virgin Olive Oil
- 1 TB Minced Shallots
- 1 TB Dijon Mustard
- 1 TB Chopped Parsley
- 1 tsp Honey
- Sea Salt and Freshly Ground Pepper to taste
Shake all ingredients together in a jar.