Mel × Riverbend: Crushed New Potato & Spicy Mix Salad
A few notes on new potatoes. If you haven't had them already, you're seriously missing out. I get them whenever I can from Riverbend Gardens but I'm sure you can find them in your local markets!
These gems need to be treated with care, because they don't really have skin, yet. That being said, your best bet is boiling or steaming them & I really like this method of finishing them off in the oven with nutritional yeast.
They can be made in advance (crushed and all) but are best reheated unless you're going to be having them as a potato salad. Whatever you chose to do with them, they're divine and it's seriously hard to go wrong. So enjoy them while you can!
Makes 4 servings
8 new potatoes
1 bag of spicy mix salad ( or arugula mixed with kale)
1 bunch broad beans, sliced
3 T nutritional yeast (or parmesan)
2 garlic cloves, minced
2 T coconut oil
Chives & basil for serving
1 T finely garlic scapes, crush
2 T mayonnaise
1 t vinegar
1 t ketchup
1 t sriracha
1 t horseradish
1/4 teaspoon sweet paprika
Note: You can top this (or any) salad with granola! Also, If you don’t have garlic scapes (the long green tops of garlic) you can replace it by 2 cloves.
5 mins prep + 30 mins cook
Start with your dressing, mix everything in a small blender or using a mortar & pestle.
Set aside so the flavours can blend while you cook the rest of this wonderful lunch
Place potatoes in a pot, cover with water & set to boil until tender (15-20 mins)
Once the potatoes are tender, grab a baking sheet and lightly “crush” them onto the sheet with a masher.
The potatoes should flatten out somewhat but not completely fall apart.
Add a little coconut oil on top of each one, then sprinkle with garlic, salt & nutritional yeast
Bake at 425 for about 10 minutes or until slightly golden
Serve hot, with a side of spicy mix & beans
Feel free to slather dressing on both the potato & salad!