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Roasted Fingerling Potato Salad with Celery, Olives, and Beet Greens 4 Servings 12 fingerling or small Yukon Gold potatoes (cut in half) ¼ cup lemon olive oil Sea salt (to taste) freshly ground pepper (to taste) 4 stalks celery (diced) ½ cup pea shoots (optional) ½ cup baby beet greens (washed and chopped if large leaves) 12 green olives (pitted) 8 Kalamata olives (pitted) 1 tsp fresh minced thyme 1 tsp fresh minced oregano 2 clove fresh garlic (minced)
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Roasted Fingerling Potato Salad with Celery, Olives, and Beet Greens

Chef Jeffery Jake contributed this tasty, updated potato recipe, which works both as a picnic-style salad or a hot side dish with roast meat or chicken.

4 Servings

Ingredients

12

fingerling or small Yukon Gold potatoes (cut in half)

¼ cup

lemon olive oil

Sea salt (to taste)

freshly ground pepper (to taste)

4

stalks celery (diced)

½ cup

pea shoots (optional)

½ cup

baby beet greens (washed and chopped if large leaves)

12

green olives (pitted)

8

Kalamata olives (pitted)

1 tsp

fresh minced thyme

1 tsp

fresh minced oregano

2 clove

fresh garlic (minced)

Directions

Position a rack in the lower third of the oven and preheat to 375 F.

Toss the potatoes with the lemon olive oil, and salt and pepper to taste. Spread on a baking sheet and roast until potatoes are crispy and easily pierced with a knife.

Transfer potatoes to a bowl and add the remaining ingredients. Toss to coat and check seasoning. Serve warm or hot.

 

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