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.
fingerling or small Yukon Gold potatoes (cut in half)
lemon olive oil
Sea salt (to taste)
freshly ground pepper (to taste)
stalks celery (diced)
pea shoots (optional)
baby beet greens (washed and chopped if large leaves)
green olives (pitted)
Kalamata olives (pitted)
fresh minced thyme
fresh minced oregano
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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