New Potato + Micro Herb Salad

PotatoHerbSalad-2

So, here’s a fun fact – I am a potato lover. Totally nutty for them.

Now. Imagine arriving at the farmers market and finding not only fresh, local, beautiful tomatoes (I’m a nut for those, too) but bags of seriously cheap tri-coloured potatoes.  Guhh! So excited. I am so happy to have fresh local produce slowly filtering in again, so so happy.

It’s evident when walking into the farmers market that there’s a shift happening in the sort of fruits and vegetables that folks are buying. For example, that fact becomes clear to me when it’s not just the organic stalls selling flats of micro greens – you know?

PotatoHerbSalad-8PotatoHerbSalad-3

That shift is also very evident to me when it comes to the quality and variance of items being sold at said market. Not that the quality was poor last year, or the year before or ever, really. More that the quality is changing, it’s the constant competition to keep the public happy + interested.  If one stall is bringing in purple heirloom yams, tomatoes, and edible flowers the one beside it better make sure it’s selling the biggest most perfect squash blossoms, extra crisp carrot tops and as many wild edible greens and mushrooms possible.  Get the picture?

There’s a shift happening people, and it’s down right thrilling.

PotatoHerbSalad-10

I recently finished a number of books (hello wisdom tooth extraction) on foraging, farmers markets, sustainability and living off of less than $40 a day by means of preserving and really pulling together within the community. Meeting, shaking hands and building relationships with the farmers, butchers, cheese makers – whoever it is that grows or cures you food. The idea of sustaining through a Calgary winter on things that I would preserve throughout the summer has been stirring my soul. I am incredibly inspired, and with a large freezer now empty of all last years stone fruits – I am ready to get this sustainability ball rolling, hard.   Again, imagine how excited I was to walk into a farmers market already brimming with all kinds of local goodies.

Serious salad makin’ goodies.

I love potato salad. I love it, I always have.  One thing I don’t necessarily love however, is the loaded heaviness of a potato salad. The creaminess, something that as a kid I used to absolutely go batty for is now one of the interests I have hung on the shelf. My adult years have been shaped by a love of salads not drenched in creamy oily egg laced sauces – that’s not to say I don’t ever eat eggs if the mood strikes, or that I am not an advocate for {the right healthy} oils. I just don’t super love the carby overload that hits me after eating a bowl of rich + creamy potato salad.

PotatoHerbSalad-4

Enter, the remake.

A potato salad that is still pretty heavy on the potatoes, but also pretty heavy on the greens.  A potato salad that has the mustardy dilly punch, but also the added health kick + flirty flavors of fresh basil, mint and spicy micro radish greens.  A potato salad with killer crispness coming from the fresh spring watercress, heirloom tomatoes and crunchy potato skins.  Hold up – Is that drool I see, there, on your shirt?

Do This

  • Visit your local farmers market, make friends with the folks who are growing at least some of your food – give up the hands off approach and get involved
  • Get excited about reading books on eco living, sustainability, foraging and food (my favorite foraging memoir as of late is Eating Wildly by Eva Chin)
  • Get down with the greens of the season. Pick up some assorted micro greens, micro herbs or a wild foraged green variety
  • Spin the recipe for a heavy childhood favorite into a lighter more seasonal something – pack it with as much spring vibrancy as possible

PotatoHerbSalad-6

 

Potato Micro Herb Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4+
 
The perfect springtime salad loaded with warm roasted potatoes and crisp fresh greens. Nothing like the heavy mayonnaise laden potato salad you're used to - this one will leave you feeling perfectly satiated with none of the belly bloat!
Ingredients
  • 2 Cups New Potatoes
  • 2 Tablespoons Coconut Oil
  • Pinch of Salt
  • Pinch of Dried Chili Pepper Flakes
  • 1 Cup Cherry Tomatoes
  • 1-2 Handful of Torn Romaine
  • 1-2 Handful of Torn Sorrel
  • Handful of Watercress
  • Handful of Micro Greens
  • Small Handful Fresh Mint Leaves
  • Small Handful Fresh Basil Leaves
  • Fresh Dill to Taste (I love dill, so I go nuts - but feel free to omit)
  • Dressing
  • Juice of One Lemon
  • ¼ Cup Raw Hemp Oil
  • 1.5 Teaspoon Grainy Mustard*
  • Splash of Maple Syrup
Instructions
  1. Preheat the oven to 375
  2. Scrub the potatoes, wash the greens and the tomatoes
  3. Drop the coconut oil and potatoes into an oven proof dish, sprinkle with salt and chili flakes. Bake for about 40 minutes.
  4. While the potatoes are cooking, tear the greens, snip the herbs and watercress & add to a large bowl along with the tomatoes - keep the whole bowl fresh in the fridge once everything has been prepped
  5. To mix the dressing, simply add everything to a small jar and shake to combine
  6. Once the potatoes are fork tender, remove from the heat and allow to cool for about 15 minutes
  7. After the potatoes have cooled, up the oven to a high broil and squish each potato with the palm of your hand to expose some of the soft inner flesh
  8. Broil for another 10 minutes, in the same coconut oiled pan to get them nice and crisped.
  9. Add the potatoes and dressing to the salad bowl & serve immediately.

* Mustard is one of my very favorite ways to emulsify oil and vinegar/citrus in a salad dressing. It works like an absolute charm, and the dressing will stay emulsified for a decent amount of time with the correct ratio.

Enjoy, dear friends!

xx

Sweet & Salty Indulgence

PannaCotta-3Anyone else a little more of a salty, than a sweet?  I know I know, I keep claiming that I’m more of a salty – and then repeatedly post sweetie dessert type pictures on my social media.  Seriously though, anyone else go straight for the salty raisins in trail mix? You know, the ones that the peanuts have rubbed off on, that seriously unhealthy trail mix we all ate as kids? Anybody? Yes, I know you’re out there.

That is why this dessert is incredibly brilliant.  Well truthfully, that is why any raw salty chocolaty caramel-y dessert is brilliant.  That is why I made this dessert.  Not as an ode to crappy rancid oil trail mix, but as a singsong flavor combination and kapow kinda taste bud magic.  Yeah, that.

PannaCotta-2PannaCotta-3

Read More »

TripleMylk-6

Remember flavored milks? Those cardboard boxes of Strawberry, Banana or Chocolate milk, available for purchase at basically any corner store.  I suppose they probably still sell them in all sorts of flavors, I just haven’t gone looking for them for so long. I remember as a kid being so excited to get spare change from one…

Read More »

Lentil Bowl cover

You know those days when you really want to eat something healthy, something that is going to nourish and excite your whole body – starting at your taste buds? Something uber comforting, mighty filling and crazy tasty. Boy, I’ve got just the thing for you! I am well aware that for a whole whack of…

Read More »

Cover

Hey Peeps!   I’ve got something super delicious, totally easy & mega healthy for you today. How exciting, right? Enter, PBJ Supefood Bars. For the mornings when your bed, blankets and pillows are so warm and cozy it’s almost as if their hugging you, and you just can’t break free. Certainly not for anything work…

Read More »

Cover

Welcome to Kiss My Bowl (previously known as Sprouting an Old Soul) The saucy, sassy and maybe even a tad more of the spicy side of me. Honestly, I have been considering changing blog name for a while.  I originally named the site Sprouting an Old Soul because that was what I had envisioned as it’s…

Read More »