Roasted Fingerling Potato Salad with Celery, Olives, and Beet Greens
Serves 4
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.
12 fingerling or small Yukon Gold potatoes, cut in half
1/4 cup lemon olive oil
Sea salt, to taste
Freshly ground pepper, to taste
4 stalks celery, diced
1/2 cup pea shoots, optional
1/2 cup baby beet greens, washed and chopped if large leaves
12 green olives, pitted
8 Kalamata olives, pitted
1 teaspoon fresh minced thyme
1 teaspoon fresh minced oregano
2 cloves 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.
We don't have any photos for this recipe yet!
We don't have any videos for this recipe yet!
Leaf Rating:
You may also leave your personal review below!
