a different kind of potato salad
Usually potato salad means boiled potatoes and globs of mayonnaise. (Um, pharm duh.) And while this kind of potato salad can be just the thing for a backyard BBQ, anemia it’s not exactly what you want to eat for lunch everyday. I posted a vinaigrette-based version a few weeks ago, and when I saw the pretty, locally-grown fingerlings at the grocery store, I snatched them up for more potato salad.
This time, a simple green salad with oven-roasted fingerlings, greens, feta cheese and pistachios dressed with a lemony vinaigrette. A lighter alternative to the standard potato salad that works equally well as an entree or side. And honestly, roasted potatoes are just perfect for a salad. Hearty and creamy and perfectly satisfying.
Roasted Potato Salad with Lemony Vinaigrette
For the mixed greens, I used an “Herb Salad” mix that comes with fresh dill, cilantro and other herbs. Feel free to add any herbs you have lying around your kitchen as they’ll only enhance the flavor.
1 lb. fingerling potatoes
1 tsp. olive oil
1 tbsp. coarse salt
1 tbsp. freshly ground pepper
1/4 cup olive oil
1/4 cup white wine vinegar
zest of a large lemon
juice of a large lemon
1 small shallot, minced
3 cups arugula
3 cups mixed greens
3 oz. feta cheese, crumbled (I used reduced fat)
1/3 cup shelled pistachios
Preheat the oven to 450° (if your oven gives you the option, set the broiler to 450°). Halve each potato lengthwise and place them on an oiled cookie sheet, then drizzle with the teaspoon of olive oil, the coarse salt and the pepper. Bake for 20 – 25 minutes, or until the taters are tender and browned.
While the potatoes roast, make the dressing by whisking together the olive oil, vinegar, lemon zest, lemon juice, shallot and salt. Set aside.
In a large bowl, toss the arugula, greens, feta, and pistachios together. Set aside.
Once the potatoes are done, remove them from the oven and let cool. You can either toss them with the salad and dressing and serve this warm, or you can let the potatoes cool completely and serve the salad cold. Once you’re ready to serve, toss the potatoes with the salad and about half the amount of dressing.