Spring Potato Salad
Do you ever get a craving for summertime BBQ foods in the winter? Usually by February or March I am ready for grilled foods, sunshine, and all my favorite side dishes like pasta salad and potato salad. I always make these foods dairy-free, and load them up with as many fresh veggies as possible!
This Spring Potato Salad can be a side dish or even a meal itself. It's loaded with veggies, herbs, and beans for some extra fiber and protein. Potatoes can be harvested all through the winter and early spring, so you'll still be able to get farm fresh potatoes in March/April in New England. I actually just planted my potatoes last week to get a late summer crop. I used canned beans with this recipe to keep it easy, as I had leftovers from a soup I made. Feel free to use canned or dried beans and just cook accordingly if using dried. If using canned beans, just rinse and add right in!
Spinach is also a cold weather crop; I just harvested my first bunch this morning! It is definitely seasonally available in New England at this time and can be shredded and used right in this salad. As far as herbs go, I was able to harvest fresh chives from my Aerogarden and used dried dill. If you have fresh dill you can absolutely swap that out, I would just use probably a tablespoon or more, to taste.
Here's the potato salad recipe! It is excellent served warm but also tastes great cold too. If you mix the spinach in with the cut up cooked potatoes while they are still hot it does help to wilt the spinach a bit.
If you're looking for other BBQ inspired foods to try, be sure to check out my farm fresh pasta salad recipe!
5 cups cooked potatoes
2 tbsp olive oil
1 tsp red wine vinegar
1 cup cooked beans
1/2 tbsp dried dill
1/4 tsp turmeric
1/4 tsp garlic powder
salt/pepper to taste
2-3 handfuls of spinach
chopped chives to sprinkle on top
Cook potatoes until fork tender. Dice up and put in a bowl. Mix the spices, olive oil, and red wine vinegar together to form a dressing. Add cooked beans of choice to potatoes and add in a couple handfuls of spinach. Add dressing and toss. Can be served warm or cold! Sprinkle fresh chives on top if you'd like.