Creamy Dill, RoastedPotato & Arugula Salad

Summer is (unofficially) here…for a week – we’ll take it! AND what says summer more than potato salad!? In my youth, I was assigned the task of being the ‘potato fetcher’. I would jet down to our garden, snack on some sugar snap peas, and get digging. Potatoes are a fun one because, like root veggies, you can only guess what’s beneath the surface – beets and carrots are a little more transparent. Big ones, small ones, ones that look like a Muppet character. Today, I did a fresh Creamy Dill, RoastedPotato & Arugula Salad. Potatoes are high in potassium (good for inflammation), fibre, magnesium, minerals, and vitamins. It really comes down to what you’re putting in/on your potatoes that can make all the difference; and of course, in moderation. I’m using a lot of my fresh herbs before they’re taken out for good by more rain. Dill, well…I didn’t really have a choice (although a great one) as Max, my pup, went ahead and picked a bunch for me. He’s got a gift for digging up potatoes too.

Creamy Dill, RoastedPotato & Arugula Salad
Servings: 4
Author: thecrimsonsink
Creamy Dill Dressing
  • 1 cup raw cashews - soaked 2hrs & drained
  • 1/2 cup water
  • 1/4 cup fresh baby dill, chopped
  • 1&1/2 tsp grainy mustard
  • 1 tbsp walnut oil
  • 1/2 tsp sea salt
  • 2 garlic cloves, minced
  • 2 tbsp fresh lemon juice
BakedPotatoes & Green Beans
  • 680g/1.5lbs garden potatoes - scrubbed & dried *baby potatoes halved or chopped large potatoes
  • 1 hand full of fresh green beans - rinsed & cut into thirds *trim stems off both sides
  • grape seed oil
  • sea salt
Creamy Dill Dressing
  1. Add all of the ingredients to a high speed blender and blend until smooth. Store in an airtight container in the fridge until ready to use. Good for 2-3days.
BakedPotatoes & Green Beans
  1. Preheat the oven to 375*F. Place the prepared potatoes in a bowl, drizzle with a little grape seed oil and add a pinch of sea salt. Gently toss to coat. Pour the coated potatoes onto a baking sheet lined with parchment paper, flip 'cut side' down - no additional flipping required, and place in the oven for 25-30mins or until golden brown & tender (poke with a fork to test). Remove from the oven and build your salad while potatoes are warm, or allow the potatoes to cool first. 

  2. Using the same bowl that the potatoes where in, add the prepared green beans. Drizzle them with a little grape seed oil and add a pinch of sea salt. Toss to coat. Pour onto a prepared baking sheet, spreading out evenly, and place in the oven. Bake with the potatoes for 15-20mins or until edges begin to brown/blacken - 'crispy' green beans are actually really tasty and go SO well on salads. Remove from the oven and build your salad, or allow to cool. 

Recipe Notes

~Toppings & lettuce...1/2cup roasted walnuts, sliced green onions, and organic baby arugula.

~Add a little lemon zest on top for an extra flavour boost.

~Add the dressing just before serving - keeps things fresh.


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