Smashed New Potato Salad with Dijon Vinaigrette

This week we are excited to share a delicious-looking recipe with you courtesy of our friends over at The Grateful Plate! These ladies are big supporters of our Farm Market & Pick-Your-Own Patch, and were generous enough to create a recipe using goodies found in our patch! We think this potato salad would be the perfect addition to your long weekend. You can pick just about all of the ingredients yourself from our veggie patch, or grab them pre-picked from our farm market if you’re running short on time. Either way, give it a shot, and let us know what you think!

The Grateful Plate smashed potato salad - TRM.jpg

*Serves 4-6

A big and bright salad that incorporates farm fresh radishes, peas and new potatoes.  It tastes amazing when served while the potatoes are still warm.  Serve with a side of protein of choice for an easy summer meal!

Ingredients:

2 pounds new potatoes, washed, either small ones or larger ones cut to equal pieces

2 tbsp olive oil

2 tsp minced garlic

1/2 tsp salt

1/4 tsp pepper

6 cups mixed spring greens, washed

4 radishes, thinly sliced

1/4 cup fresh shelled peas

1/2 small red onion, sliced

4 eggs, hard boiled and peeled

1 green onion top, thinly sliced

For the dressing:

1/2 cup olive oil

1/3 cup apple cider vinegar

2 tbsp Dijon Mustard

1 tsp minced garlic

salt and pepper

  1. Preheat oven to 400 degrees and line a sheet pan with parchment; set aside.

  2. Add all of the dressing ingredients to a small jar and shake well; set aside.

  3. In a large bowl mix the potatoes with the olive oil, garlic, salt and pepper.  Place on the sheet pan and bake for 30 minutes, until potatoes are tender and crispy brown.  Remove from the oven and use the bottom of a mug to gently smash the potato pieces.  They should still remain intact, just smushed! Set aside while you prepare the rest of the salad.

  4. On a large platter layer the salad ingredients: start with the greens on the bottom and scatter the sliced radishes, peas and onion on top.  Cut the eggs in half and place on the salad.   Tuck in the bits on warm golden potatoes and finish with a sprinkle of green onion.

  5. Serve immediately with the dressing.

Renee Mackey-Burson

The Grateful Plate

www.thegratefulplate.ca

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