Tuesday, April 19, 2011

Passover and Easter Recipe - Three Potato Salad with Spring Greens

RECIPE OF THE WEEK  brought to you by VegKitchen.com 
Three Potato Salad with Spring Greens
By Nava · April 2011
This week, I wanted to present a recipe that would be appropriate and festive for both the Passover holiday and Easter meals. This gorgeous potato salad is a bit fancier than the kind you would take on a picnic or serve at a cookout, but not any more difficult to make. It combines three kinds of potatoes with the early greens of spring for earthy flavor with plenty of eye appeal. Blue potatoes are surprisingly easy to find, if you look for them, but if you can’t find them, simply substitute two additional medium sweet potatoes. Photo by Susan Voisin, FatFree Vegan Kitchen..

Printable Version

  • 1 medium sweet potato
  • 3 medium blue or purple potatoes
  • 2 medium yellow potatoes
  • 2 celery stalks, thinly sliced on the diagonal
  • 1/2 medium red bell pepper, finely diced
  • 1/3 cup pitted kalamata olives or sun-dried tomatoes, sliced
  • 2 tablespoons extra-virgin olive oil, or more, as desired
  • 2 to 3 tablespoons apple cider vinegar
  • 2 to 3 tablespoons minced fresh dill
  • Salt and freshly ground pepper to taste
  • 3 big handfuls baby arugula or baby spinach leaves, or a combination
  • Toasted pumpkin seeds (pepitas) or sunflower seeds for topping, as desired
Cook, bake, or microwave the three kinds of potatoes until done but still nice and firm. Plunge into cold water. Let stand until cool enough to handle, then peel and cut into 1/2- to 3/4-inch dice.

Combine the potatoes in a mixing bowl with the celery, bell pepper, olives, olive oil, vinegar, dill, salt, and pepper. Stir together gently.

Stir half of the greens in with the potatoes and line a serving platter with the rest. Mound the potato salad onto the platter, and scatter the seeds over the top. Serve at once.

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1 comment:

  1. OMGoodness ... this looks so pretty! It would really dress up an Easter table. The dill is a great addition ... it's something I don't think about often and I'm betting that with the spring greens, it just livens up the whole dish. Thanks for sharing ... I'm definitely going to try it out! :-)