Make the most of fresh spring harvest with this light, healthy Spring Greens and New Potato Salad. This 30 minute Vegan and Gluten Free recipe is incredibly delicious and beautiful to look at!
Last weekend was the first time this year we went to the Farmer’s Market. I have to be honest with you. I think I’m happier at a farmer’s market than I probably would be at Disneyland. The market I usually go to here just started in May and I wanted to go there as soon as I could to see what I’d find.
While the market was pretty skimp when it comes to vegetables and fruits, I still managed to snag a few goodies while I was there. I found a beautiful handmade bowl and Somali Basbaas sauce. I’d never heard of or tried this sauce before but I was totally sold when they offered me a taste of it at the market. It is tangy and spicy and is made with tamarind, tomatoes and a lot of other delicious things. I can’t wait to try it out in a recipe now!
I also found rhubarb at the market and a bewildering range of fresh spring salad greens. I brought home some pea tips, mizuna, tatsoi, dandelion greens and cress among others. I’ve had plans for that rhubarb since months so I already know what I’m going to do with it. As for all those pretty greens I brought home I wanted to make a simple spring greens salad that would be rustic, light, delicious and healthy. I love salads, as a side to a meal or the main affair, like this one here which is a staple in our house during the cooler months.
This Spring Greens and New Potato Salad recipe is everything I listed above and so much more! It is a flavour and texture experience on its own because of the mix of greens I used. Peppery, bitter, mild, tender, crisp. Every bite is a different flavour. When you add fluffy new potatoes and a delicious shallot vinaigrette to the mix, the effect is spectacular!
This is much more than a simple potato salad. The flavour of this spring greens and new potato salad is so elegant and refined that it would be a huge hit even with the fanciest of your guests! You don’t really have to find the exact spring salad greens I mentioned here. The idea here is to use what’s in season and what’s available in the local markets where you are and then using them in this recipe to create your own version of this delicious salad.
Oh, did I mention that this new potato salad recipe is incredibly healthy? All those lovely greens are packed with antioxidants and a wide variety of nutrients like Vitamin A, Vitamin C, folate, magnesium, potassium and so much more! It is Vegan and gluten free and is on the table in under 30 minutes! Enjoy it as a side salad or as a main, it’s super delicious.
If you try this recipe, don’t forget to use #tlceats and tag me on Instagram so I can see your beautiful creation!
Yields 3-4 Servings
Make the most of fresh spring harvest with this light, healthy Spring Greens and New Potato Salad. This 30 minute Vegan and Gluten Free recipe is incredibly delicious and beautiful to look at!
10 minPrep Time
20 minCook Time
Save RecipeIngredients
- 800 g new baby potatoes
- 3-4 cups loosely packed spring salad greens (pea tips, mizuna, tatsoi or any other you can find)
- 1/4 cup extra virgin olive oil
- 2 small shallots, finely chopped
- 2 tbsp white wine vinegar
- Salt and Pepper
- A handful of parsley, roughly chopped
Instructions
- Bring a large pot of salted water to a boil. Wash and scrub your potatoes and then add to the pot. Once it comes to a boil, lower the heat to medium and cook for about 15 minutes until the potatoes are tender and cooked. Drain and potatoes and allow to cool. Slice in half once the potatoes are cool.
- While the potatoes are cooling, add the olive oil, white wine vinegar, salt and pepper to a small jar. Close the lid tightly and shake till well combined. Add the chopped shallots and parsley to the vinaigrette and shake again.
- When you're ready to serve, add the potatoes and the greens to a large salad bowl. Pour as much of the shallot vinaigrette over it as you prefer and toss together. Serve immediately.
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