Saturday, May 3, 2014

Potato Salad with Pine Nut Vinaigrette

Yep, those are white potatoes. I eat them maybe once a month, if that. I'm not going to say they're paleo, or that they work for everyone. But they're a real, whole food with nutritional value. And if white potatoes aren't for you, you can always sub in turnips or other root vegetables, or just skip the salad altogether and focus on the dressing.

The pine nut vinaigrette is really what makes this one. I never make the salad itself the same way twice (sometimes I include some protein, I vary the vegetables, etc.). I always come back to the same base dressing, though, and use it for other salads as well. I love it with the pine nuts, but imagine it would be equally delicious with other nuts too.

Potato Salad with Pine Nut Vinaigrette


2.5 tbs. red wine vinegar
1 tsp. Dijon mustard
1 tsp. raw honey
1/2 tsp. sea salt
ground pepper, to taste
1/4 cup olive oil
2 tbs. pine nuts

Combine all ingredients in a blender and process until smooth. Taste for seasoning and adjust accordingly.

1 lb. organic new or fingerling potatoes
2 roasted red pepper halves, chopped
1 14 oz. can artichoke hearts, drained and chopped
3 cups greens, chopped (I used a combination of spinach and arugula)
1/4 cup julienned basil
small handful pine nuts

Boil potatoes until fork-tender, then cut into halves or quarters (you could also roast them). Combine potatoes in a large bowl with other ingredients. Drizzle with dressing and toss to coat.

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