This salad is inspired by one created by my friend, David, that I tasted about a month ago. Yes, there can be a healthy potato salad! This greens potato salad uses roasted gold and sweet potatoes, and sturdy greens that stay crisp for hours, even after being doused in this yummy ginger dressing. It is packed with lots of flavor, without using perishable fats, making this dish perfect for pot-lucks and parties because it only gets better as it sits around… still good the next day!
Greens Potato Salad with Orange Ginger Dressing
Start by chopping the potatoes into bite size pieces and tossing with oil and salt and pepper.
Roast the potatoes in a 400F degree oven for about 25 minutes, or until just fork tender. Over cooking them will make them mushy and fall apart too much.
After the potatoes have cooled, toss them in a bowl with about 2 Tbs of your favorite ginger dressing. Add your chopped red onions as well.
Sometimes, we are just in a hurry, this bag of crunchy greens will work well in a pinch. If time is not an issue, thinly slice kale, Brussels sprouts, broccoli and cabbage, and layer over the potatoes.
The next layer will be a few handfuls of arugula, then freshly shredded carrots (I used a yellow and orange carrot for contrast). Follow with your favorite toppings, like chopped snow peas, scallions, celery, cranberries and sunflower seeds. The carrots will absorb the dressing and everything else will stay crisp. Cover and chill the salad the until you are ready to serve.
When ready to serve, drizzle a few more Tbs of dressing on the salad, and toss to blend the beautiful colors of the veggies. You can nibble on it for hours because it will keep it’s crisp integrity without spoiling (too much). Enjoy!
- 3 medium gold potatoes
- 1 large sweet potato (garnet yam)
- 1 Tbs melted coconut oil
- Salt and pepper
- 1 Tbs chopped red onion
- 1 cup of each (finely sliced) kale, broccoli, Brussels Sprouts and cabbage
- Arugula (2 large handfuls)
- 2 carrots, shredded
- 1 cup snow peas, chopped
- 1 stalk celery, sliced
- 2 scallions, chopped
- 2 Tbs sunflower seeds
- ¼ cup dried cranberries
- Ginger salad dressing
- Preheat oven to 400F
- Chop potatoes into bite-sized pieces, toss with oil and season with salt and pepper.
- Roast for about 25 minutes, or until just tender. Remove from the oven and cool.
- Place cooled potatoes in salad bowl and toss with 2 Tbs of ginger dressing.
- Combine the kale, broccoli, Brussels sprouts, and cabbage, then layer on the arugula.
- Continue layering the carrots, peas, celery, scallions, sunflower seeds and cranberries.
- Cover salad and chill until ready to serve.
- Drizzle with more salad dressing and toss to serve.
