I love a kale salad as much as the next person, but after weeks of whipping up the same bowl of leftover veggies from my fridge this winter, I’m over it. I officially do not want to see another bowl of greens in front of me again for a good long while. My salad rut led me to standing in front of the fridge and trying to come up with a way to make my go-to lunch a little more exciting. A little inspiration from the bright flavors of spring green herbs and green vegetables was a start, but it was the veggie that’ll never let me down, the humble potato, that really got me excited.
I think potatoes get a bad rap. Maybe it’s because we most often associate them with French fries and butter-laden mashed potatoes (which don’t get me wrong, are two of my favorite foods), they just aren’t usually in my weekly meal rotation. But potatoes are actually full of good-for-us ingredients like Vitamin C and potassium, making for one of the yummier forms of carbs (hot tip: leave the skin of your potatoes on for ultimate nutrients!).
Plus, they’re a blank canvas for so many flavors and can be cooked up in so many interesting ways that it really is hard to get bored eating them. In my bid to get excited about salads again I decided to spruce up that spring picnic favorite, potato salad, and make it a bit fresher for the season.
Some seasonal favorites like radishes, asparagus, and spring peas mixed up with my roasted potatoes were a great start, and I was already feeling more enthusiastic about eating veggies again.
But do you want to know the next secret to stepping up your salad game? Swap your usual greens for herbs.
While I think all these spring veggies tossed with a handful or two of greens would be great, mixing them up with herbs in place of the usual arugula or spinach really makes this salad so much more flavorful. Also I think they’re much prettier too. Hey, we eat with our eyes first don’t we?
If you’re not already convinced that this will be your new favorite salad, let me tell y’all about this green goddess dressing. Mix up some nutty tahini, bright lemon juice, all those fresh green herbs, and you’ve got not only the perfect dressing for the salad, but something delicious to dip everything into for the rest of the week.
This is bowl of goodness is the perfect way to welcome the new season, I hope y’all give it a try!
For the salad:
- Half a pound of baby Yukon gold potatoes, chopped into 1 inch cubes
- 1 cup of chopped asparagus stalks
- 1 cup of peas, fresh or thawed from the freezer
- 1 cup of chopped radishes
- Herbs of your choice like mint, chives, parsley, dill, etc.
- Salt and pepper
For the dressing:
- 3 - 4 tbsp of tahini
- 2 tbsp of olive oil
- 1 tsp of honey
- Juice of 1 lemon
- 1 tbsp chopped mint
- 1 tbsp chopped parsley
- 1 tbsp chopped dill
- 2 tbsp chopped chives
- 3 tbsp warm water, add more as needed for thinner dressing
- Salt and pepper to taste
- Preheat the oven to 425 degrees F.
- Line a sheet pan with parchment paper and arrange the chopped potatoes into a layer on the pan. drizzle with olive oil, sprinkle with salt and pepper. bake for 25 - 30 minutes, tossing half way through, and until the potatoes are golden brown and cooked through.
- Remove the potatoes from the oven and set aside to cool.
- To prepare the asparagus and peas, bring a pot of water to a boil. add the veggies to the water and blanch, cooking in the boiling water for just 2 - 3 minutes and the vegetables are a bright green. strain from the water and either run under cold water or add to an ice bath to stop the cooking. strain to dry the veggies and set aside.
- To assemble the salad, add the potatoes, blanched vegetables, chopped radishes, and fresh herbs to a bowl.
- To prepare the dressing, add all of the ingredients to a small food processor and blend until smooth. Taste and adjust flavors as needed. set aside until ready to dress the salad.
- Toss the vegetables in a couple spoonfuls of the dressing until dressed to desired amount.