A delicious side dish or a meal in itself, this combination of baby potatoes and fresh garden herbs, all soaked in a flower-powered dressing made with Rosy Garlic Vinegar will be popular! Lots of potato salad goodness without the eggs or mayo!
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| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
- 2 pounds baby potatoes
- 1 Tablespoon salt for the water
- 1/4 cup light-flavoured olive oil
- 1/3 cup fresh dill chopped
- 1/3 cup green onion or chives chopped
- 1/4 cup rosy vinegar You can sub regular vinegar or fresh lemon juice, but it won't be rosy!
- 1 teaspoon dijon mustard
- 2 cloves minced garlic or two garlic scapes finely chopped
- 1 Tablespoon agave
- salt and pepper to taste
- 4-5 radishes sliced thinly
- 1/2 cup chopped celery optional but adds a nice crunch
- 1/2 cup roasted pistachios Once you've had these in your salad, you will want them every time!
Ingredients
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Rate this recipe!
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Instructions
- Wash your potatoes but don't peel them. The skins are tasty and nutritious.
- Into a large pot filled with water, put your potatoes and salt. Bring to a gentle boil and cook until the potatoes are tender but not overdone.You don't want them to be mushy. This will take approximately 10 minutes. Drain and let cool.
- While the potatoes are cooking, blend the oil, dill, green onions, herbs, rosy vinegar, dijon mustard, minced garlic, agave and salt and pepper in a blender or food processor. Blend until all is combined. Adjust for taste preference.
- When potatoes are cool, slice each potato into 1/4 inch slices.
- In a large bowl, toss sliced potatoes with dressing. Again, adjust salt and pepper to suit your taste.
- Toss in the celery and/or sliced radishes.
- This will improve with some time allowed for the potatoes to absorb all the flavours. Overnight is good, but at least an hour is advised.
- When ready to serve, sprinkle with roasted pistachios. These add great texture, protein, and flavour! Enjoy!
Recipe Notes
It can be eaten right away but it actually improves with some time in the fridge, so it is a great make-ahead dish! Just before serving, throw on some edible flowers and enjoy a rainbow of goodness!
