Mediterranean Potato Salad
Cooking Times
Ingredients
- Quartered, 2 lbs. Cal-Organic Rainbow Baby Potatoes
- 12 oz. Cal-Organic Red Radishes
- 2 tbsp. extra virgin olive oil
- 1/4 tsp. salt
- 3-4 grinds black pepper
- 1 tsp. garlic powder
- 15 oz. rinsed and drained canned butter beans
- 1 washed, drained, & chopped bunch Cal-Organic Green Dandelion Greens
- Thinly sliced 1/2 Cal-Organic Red Onions
- 2 tbsp. tender stems & leaves chopped Cal-Organic Dill
- 2 tbsp. tender stems & leaves chopped Cal-Organic Italian Parsley
- 3 tbsp. extra virgin olive oil
- 1 squeezed lemon
- 1 tbsp. Dijon mustard
- 1 tbsp. pure maple syrup
- 1/4 tsp. salt
- 3-4 grinds black pepper
Directions
- Preheat the oven to 400
- To a parchment lined sheet pan add the quartered potatoes, the halved radishes, 2 tbsp extra virgin olive oil, salt, pepper and garlic powder. Toss with hands until coated and bake for 30 minutes turning once halfway. The potatoes and radishes are done when they are fork tender and have some browning.
- Next add the dandelion greens to the sheet pan with the hot potatoes and radishes and use tongs to carefully toss with the seasoned roasted veggies. Return to the oven for 5 additional minutes.
- Make the dressing in the bottom of a large salad bowl by combining the extra virgin olive oil, Dijon mustard, lemon juice, maple syrup, salt and pepper and whisking until combined. Then add the onions, dill and parsley and mix well.
- To the salad bowl add the roasted potatoes, roasted radishes, wilted dandelion greens and butter beans. Mix until well combined.
- Refrigerate any leftovers and enjoy within 2-3 days for the best quality and taste.
Recipe produced by Betterfoodguru
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Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
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