Purple potatoes add a beautiful pop of color (and antioxidants) to this spin on a traditional potato salad, while fresh spring vegetables lighten it up.
- 3 cups yukon gold potatoes, diced
- 4 cups purple potatoes, diced
- 4 tbsp olive oil
- 2 tbsp chives, finely chopped
- 1 tbsp dill, finely chopped
- 1 1/2 tsp salt
- 3/4 tsp pepper
- 1/2 lemon, juiced
- 1/2 cup red onion, finely diced
- 1 tbsp sesame seeds
- 2 cups asparagus, sliced into 1/2 inch pieces
- 1/2 cup edamame
- 1 cup fresh green peas
- 1/2 cup micro greens of choice
- 3–4 tbsp of roasted lentils or sunflower seeds for a crunchy element
- 1/2 cup plain cashew (or other nondairy) yogurt
- 1 tbsp nut milk
- 1 tsp apple cider vinegar
- 1/4 + 1/8 tsp salt
- 1/4 + 1/8 tsp garlic powder
- 1/4 + 1/8 tsp onion powder
- 1/8 tsp white pepper
- 1 tbsp fresh chives
- 1 tbsp fresh parsley
- 1/2 tbsp fresh dill
- Chop herbs finely. In a medium bowl, whisk together yogurt, nut milk and apple cider vinegar until smooth. Add in herbs and spices and whisk or stir well. Set aside while making rest of salad.
- Preheat oven to 375 F.
- Wash and dice all potatoes. Pat lightly with a clean towel to remove additional moisture.
- In a separate bowl, whisk together olive oil, chives, dill, salt, pepper, and lemon juice. Pour mixture over potatoes. Add diced onions and sesame seeds to potatoes and stir until potatoes are evenly coated. Evenly spread potatoes on baking sheet and roast for about 30 minutes or until potatoes are fork tender and slightly crispy.
- Steam sliced asparagus and edamame for 3 minutes, then plunge into ice water immediately for one minute. Drain and set aside.
- Once potatoes have cooled, add them to a large bowl with asparagus, edamame, fresh peas, and microgreens. Stir gently. Add sauce 1/4 cup at a time and stir gently to coat. Garnish with roasted lentils or sunflower seeds for a bit of crunch. Enjoy!
Purple potatoes are beautiful, but of course can be substituted with regular potatoes if you can’t find any.