Microgreen Potato Salad
  • 1lb mini potatoes
  • 5oz microgreens, any type
  • 1 green onion, sliced thin
  • 1 teaspoon anchovy paste
  • 4 garlic cloves
  • 1 tablespoon parsley, chopped
  • 1 teaspoon dijon mustard
  • 1 tablespoon olive oil + more for drizzling potatoes
  • salt and pepper to taste
  1. Preheat oven to 500 degrees.
  2. In a bowl, drizzle potatoes with olive oil to coat lightly and season with salt and pepper. Place on baking sheets.
  3. Once oven is preheated, put potatoes in oven and roast for about 15 minutes. Timing may differ depending on size of potatoes. You want them to be crispy on the outside and tender.
  4. When the potatoes are cooked, set aside to cool.
  5. Meanwhile, mix dressing ingredients together in small bowl.
  6. Once potatoes have cooled a bit, place in large bowl with green onion and microgreens.
  7. Drizzle dressing over and stir to combine.
  8. Season with additional salt and pepper if necessary.
Recipe by Erin Dishes Nutrition at http://erindishes.com/potato-salad-sunflower-greens/