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.