Microgreens Potato Salad
Prep time: 
Total time: 
Serves: 4 servings
This potato salad is a great addition to any party or picnic. It's olive oil-based so you don't need to worry about it spoiling.
For the salad base:
  • 1 lb mini potatoes (can use any small potatoes)
  • 5 oz microgreens (any kind)
  • 1 green onion sliced thin
For the dressing:
  • 1 tsp anchovy paste
  • 4 garlic cloves minced
  • 1 tbsp flat leaf parsley chopped
  • 1 tsp Dijon mustard
  • 1 tbsp olive oil
  • 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.

Can't find sunflower greens? Any type of microgreen will do! Can't find microgreens? Try subsituting arugula.

Recipe by Erin Dishes Nutrition at https://erindishes.com/potato-salad-sunflower-greens/