Recipe: Roasted Potato Salad

Wondering what to do with all your recently harvested chard?

In keeping with my mix and match preference for cooking, I’ve been making a few big batches of vegetable based sides at the beginning of the week and then making smaller batches of seasoned meat throughout the week.

Last week, I made a garden salsa (with cilantro from our community garden), a green bean and shaved turnip salad (with basil from our community garden) and a roasted potato salad (with chard from our community garden).

The roasted potato salad was my favorite. I set out to make a salad with red peppers and kalamata olives, but by the end of my google search, I ended up cherry picking my favorite ideas until I had something that worked with the ingredients I had and  I thought my family would enjoy.

Also, I made this with a food processor because that’s how I stay sane. Feel free to slice things manually.

Roasted Potato Salad
Serves a family of 4 for 3-4 meals, so adjust as needed

Roasted Potatoes
2 lbs. red potatoes, quartered
3-4 red peppers
1 large onion
3 garlic cloves, crushed
¼ cup olive oil
1 t Pepper Orange seasoning (you’ll notice I’m addicted to this seasoning, feel free to use salt and pepper)

½ cup olive oil
½ cup red wine vinegar
1 T Pepper Orange seasoning (or salt and pepper)

12 cups greens of choice (I had a mix of chard, baby spinach and an arugula spring mix with carrots)

1.     Dice (or shred with a food processor) the onion and red peppers and toss them with the rest of the roasted potato ingredients.
2.     Spread out on a cooking sheet and cook for 45 minutes @400
3.     While potatoes are cooking, mix up the dressing ingredients
4.     When potatoes are done, toss roasted potatoes, dressing and greens together.

Pro Tip: Mix the Roasted Potatoes and Greens to store, but don’t add dressing until you’re ready to eat so the salad can work for you all week without getting soggy.