~ Herbed Spring Potato Salad ~
This recipe will be printed in the July Wisconsin Badger Common’Tater, a trade magazine that I am absolutely tickled to be a part of. (You get a sneak peak here!) There you will find me writing potato related articles featuring delicious recipes...some indulgent and some quick and healthy. Check out their site for more fabulous recipe ideas and other tidbits of info on these versatile and interesting tubers.
And while you're wandering the internet take a look at the Wisconsin Potato Growers Auxiliary, a wonderful organization focused on educating
consumers about WI potatoes. Learn more about them and the way they share the industry and give back to the community HERE.
There are two culinary favorites that this particular foodie enjoys immensely each year during our Midwest summer weather…
Cooking with fresh herbs and veggies from the garden, and having family cookouts with potato salad.
Combining these favorites occurs often in our home kitchen!
A lightened up tradition!
I love a traditional potato salad with it's creamy tangy dressing and soft sliced boiled eggs. But, sometimes my family craves something a little bit lighter. Tossing together a simple vinaigrette with a handful of easy to grow herbs and mixing in a few veggies and greens offers light and healthy twist on the traditional version.
The ideal potato for salad is the Wisconsin Russet, it holds together very well when boiled yet cooks up fluffy enough to absorb the aromatic peppery flavors of the vinaigrette.
Not a fan of Russets? Want to try something different?
Although a Russet is my preference for this recipe there are so many fabulous varieties to chose from and a number of those can be used successfully in place of my favored Russet.
Check out my article on the types and varieties here and get creative in finding your own favorite salad potato :)
What ever potato you settle on I am pretty confident that you'll love this mix of bold greens and herb-y dressing. I would even venture to hope that you'll agree with me when I say that bringing this salad to your next cookout is a fabulous idea!
Interested in some more salad recipes?
You'll enjoy this fingerling salad with a zippy dressing. I'd love to hear from you if you give this or any of the salad recipes a try!
Herbed Spring Potato Salad
4-5 medium sized Wisconsin Russet potatoes
¼ cup finely chopped parsley
¼ cup finely chopped basil
2 green onions, thinly sliced
1/3 cup olive oil
3 tablespoons white vinegar
1 teaspoon salt
¼ teaspoon black pepper
6 oz jar marinated artichoke hearts, roughly chopped
¼ cup fresh shelled peas (can use frozen)
½ cup baby arugula
¼ cup shaved Parmesan cheese
Additional salt and pepper to taste
Wash and dice the potatoes into bite sized pieces. Place the diced potatoes into a large saucepan or pot.
Fill the saucepan with enough water to cover the potatoes and bring to a boil.
Cook until tender, about 12 to 14 minutes.
While the potatoes are cooking prepare the herbed vinaigrette:
Place the parsley, basil, green onions, oil, vinegar, and salt and pepper into a small canning jar. Place the lid tightly on the jar and shake well. Set aside.
Drain the potatoes and place them into a large bowl. To the bowl add the artichoke hearts, peas, and arugula.
Give the canning jar one more good shake then pour the vinaigrette over the potatoes and veggies and stir well.
Sprinkle the shaved Parmesan cheese on top and add a bit more salt and pepper if you'd like, then gently toss everything together.
This salad can be served immediately while warm or placed in the fridge to be enjoyed later as a cold potato salad.