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.


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.


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