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.
- 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
- 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
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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.
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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.
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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.
~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.