We recently enjoyed a bountiful harvest of table potatoes, and we have the perfect recipe to make the most of them!
This week, we’re sharing a delicious Rustic Herb & Spring Onion Potato Salad—a dish that’s all about fresh, vibrant flavors. Tender potatoes are combined with fragrant herbs, crisp spring onions, and a light, zesty dressing that ties everything together beautifully. It’s the ideal side dish—simple, flavorful, and effortless to prepare!
Ingredients:
3 lbs Table Potatoes, peeled or unpeeled (your preference!), and cubed into 1-inch pieces
8-10 ForestFoods Spring Onions, thinly sliced (both white and green parts) - save some for garnish
1/2 cup chopped Curly Parsley
Dressing:
1/2 cup Olive Oil
3 tbsp Lemon Juice
1 tbsp Dijon Mustard (omit if unavailable, increase lemon juice slightly)
Salt and Black Pepper to taste
A tablespoon of mustard! (to go in hand with the potato flavour)*
Lettuce Leaves Lollo Rosso, Lettuce Red Romaine (for serving, optional)
Instructions:
Cook the Potatoes:
Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.
Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender but still firm (don't overcook them!).
Drain the potatoes well and let them cool slightly.
Prepare the Spring Onion. The addition of more Spring Onion gives it its unique flavour!
Chop into smaller pieces and some for decoration later
Prepare the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, mustard (if using), salt, and pepper until well combined. Adjust the seasoning to your taste.
Combine Ingredients:
In a large bowl, gently combine the cooled potatoes, most of the sliced spring onions (reserving a bit for garnish), chopped parsley, and spring onion.
Dress the Salad:
Pour the dressing over the potato mixture and toss gently to coat. Be careful not to overmix, as you don't want to mash the potatoes.
Chill:
Cover the potato salad and refrigerate for at least 30 minutes, or preferably 1-2 hours, to allow the flavors to meld.
Serve:
Serve the potato salad cold. Garnish with the reserved spring onions and nasturtium flowers (if desired) just before serving.
Serve the potatoes using the lettuce as boats!
Notes and Adaptations:
Make a flower from the spring onion or parley for an interesting look!
Herb Variations: If you want a milder flavour, add some herb variations!
Wait Time is Key: The flavors of this salad really develop as it chills, so don't skip that step!
Lime Juice You can replace the lemon juice with lime juice.
Why This Recipe Works:
Rustic Charm: Emphasizes fresh, natural flavors and a simple preparation.
Versatile: Pairs well with grilled meats, fish, or vegetarian dishes.
Bring Your Veg Box to Life with ForestFoods
At ForestFoods, we are truly passionate about delivering regeneratively grown, incredibly nutrient-dense produce. We believe that fresh, high-quality ingredients are the key to unlocking culinary creativity, and this recipe is designed to showcase the amazing flavors found right in your veg box.
We'd love to see your culinary masterpieces! If you give this recipe a try, please share your creations with us on social media – be sure to tag us. It's inspiring to see how you're making the most of your ForestFoods veg box.
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