Tuesday, June 24, 2014
Warm Purple Potato Salad with Arugula and Radishes
I used the beautiful purple potatoes provided in our last box. They provide such a wonderful contrast to the bright greens. But really any small roasting potato will do. The heat from the roasted potatoes will wilt the arugula, so I'd recommend serving immediately. That being said, the salad makes very tasty, albeit soggy leftovers.
Recipe courtesy of Dani Lind of Driftless Organics
5 Tbsp olive oil, divided
1 1/2 lbs purple potatoes, scrubbed, skin on
1 bunch radishes, trimmed
salt and pepper
1 1/2 Tbsp cider vinegar
1 1/2 Tbsp Dijon mustard
3 spring onions, thinly sliced
1/2 bunch garlic chives, coarsely chopped
2 oz arugula (about 2 cups)
Preheat the oven to 425 degrees F.
Slice the potatoes into 1/2 inch wedges and the radishes into quarters. Toss with 2 Tbsp of oil and arrange in a single layer on a baking sheet. Season with salt and pepper. Roast for 25 minutes, flipping once, or until the vegetables are tender and beginning to crisp.
In a small bowl, whisk together the remaining 3 Tbsp of oil, vinegar, and mustard. Season with salt and pepper. Set aside.
To assemble the salad, combine the roasted vegetables, spring onions, garlic chives and arugula in a large bowl. Drizzle with dressing and toss to coat.