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Organic Potato Vegetable Salad


Organic Potato Vegetable Salad

A new twist on the all-American favorite. Plan ahead for this wonderful salad, by steaming a few extra artichokes for dinner a night or two before making this recipe. With the “chokes” ready to go, it makes for quick work. Alternatively, use organic artichoke hearts, which can be found in the jar in many natural food stores. Potatoes can be baked the night before as well, making quick work of this delicious and filling salad.


Salad Ingredients
2 lbs Yellow Finn or new potatoes
4 artichokes, quartered and trimmed
1 lb asparagus, tough ends broken free, lightly steamed or blanched
1 med sweet onion, thinly sliced
1 red pepper, thinly sliced
1 tsp capers, drained
Dressing Ingredients
½ C extra virgin olive oil
2 cloves fresh garlic, pressed
1 tsp sea salt or to taste
1 T prepared mustard, Dijon style
3 T lemon juice
2 tsp fresh tarragon, chopped
1 tsp lemon zest
fresh ground pepper, to taste
DirectionsIn a baking dish, toss potatoes in a little olive oil, and sprinkle with salt and pepper. Cover and roast the potatoes in a 400º F oven for about 35 minutes, or until tender. Allow to cool.Meanwhile, steam or pressure-cook the artichokes until tender, but not soft. Use some salt, lemon juice, a bay leaf and a few peppercorns in the water for flavor. When cool, remove the chokes. If using asparagus, steam until just tender, so that they are still crisp; cool and cut into bite-sized pieces.When ready to assemble, quarter the potatoes. Place them in a bowl with the artichokes or asparagus, sliced red pepper, capers and onion. Make the dressing by whisking olive oil into the other combined ingredients, adding the tarragon last. Toss the salad with the dressing and chill until ready to serve. Before serving adjust seasonings, adding more fresh ground pepper and sea salt, to taste.Serve on a bed of fresh mixed greens or chopped romaine lettuce. Wonderful garnished with black olives, and/or cherry tomatoes. Serve with organic buffalo burgers on whole grain buns, cabbage slaw or, for a nice change, try our fermented vegetable recipe; just make extra and take out a nice serving for the 4th of July. Allow the rest to ferment into healthy and delicious sauerkraut, join the site to learn how!

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