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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



fingerling or small Yukon Gold potatoes (cut in half)

¼ cup

lemon olive oil

Sea salt (to taste)

freshly ground pepper (to taste)


stalks celery (diced)

½ cup

pea shoots (optional)

½ cup

baby beet greens (washed and chopped if large leaves)


green olives (pitted)


Kalamata olives (pitted)

1 tsp

fresh minced thyme

1 tsp

fresh minced oregano

2 clove

fresh garlic (minced)


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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