I still have a good feeling about this salad. When I was browsing through its recipe, I was sort of ho hum about what the final dish would look like. As I was putting the ingredients together, however, I became much more confident with what I would find as a result. The best part arrived as I was eating it. The salad is very tasty and the potatoes were roasted perfectly. I really couldn’t have asked for anything more.
Let’s get one little fact out of the way right now. Olive tapenade is simply awesome. It’s flavor inside of flavor. You can spread tapenade over a sandwich, eat it in a salad or use it as a seasoned coating on roasted vegetables, like I did with this recipe. And what’s really great is that you can add whatever types of olives you’d like to add. With the recipe I used for this salad, it was suggested that I use only black olives. Well, I took that as a challenge and I used not only black, but green and Kalamata as well. I think I made the right choice because, like I said above, tapenade is awesome and the more olives, the better.
Basically, this is a salad that’s star is the potato. The Potatoes are flavored and coated and roasted in the oven. When finished, they’re combined with a nice vinaigrette that has had red onions soaking in it. Included as well are some baby greens. After all the ingredients are tossed, they’re plated and enjoyed. It’s a simple recipe with a big result. Very nice, in my opinion.
2 Sweet Potatoes, Ends Trimmed and Cut into 1 Inch Pieces
2 Yukon Gold Potatoes, Cut into 1 Inch Pieces
1/2 Cup Pitted Black Olives
1/2 Cup Pitted Green Olives
1/2 Cup Pitted Kalamata Olives
1 Tablespoon Lemon Juice
Extra-Virgin Olive Oil
1 Tablespoon Sherry Vinegar
Ground Black Pepper
1/2 Red Onion, Peeled and Sliced Thinly
3 Cups Packed Baby Greens
Before I go any further, I’d like to thank Lukas Vulgar for his cookbook called Veggie Burgers Every Which Way. Along with veggie burger recipes in this tremendous resource are some really great looking salads. This is a recipe for one of them.
Pre-Heat the Oven
Arrange one of your oven racks so it’s in the center position. Then, pre-heat the oven to 400 degrees.
Prep the Potatoes
Trim the ends from the sweet potatoes. Then, cut both the sweet and yukon gold potatoes into approximately 1 inch pieces. Place them in a large bowl.
Make the Tapenade
Add the olives and 2 tablespoons of olive oil to your food processor.
Pulse the processor a few times until the olives are broken down evenly.
Coat the Potatoes
Add 3 tablespoons of the tapenade and 2 tablespoons of olive oil to the bowl with the potatoes in it. Mix thoroughly until all the potatoes are coated with this mixture evenly.
After that, spread the potatoes out on a large baking sheet and place in the oven for 45 minutes.
Make the Vinaigrette
Now that the bowl is empty, you can use it for this next step. Add 2 tablespoons tapenade, 2 tablespoons olive oil, the lemon juice, vinegar and a few pinches of salt to it. Mix well. Then, add in the sliced onion, mix and let everything sit for the remainder of the time the potatoes are roasting and cooling.
Cool the Potatoes
When the potatoes are finished in the oven, remove them and turn off the heat. Let them cool for at least 15 minutes.
While the potatoes are cooling, add the baby greens to the large bowl with the vinaigrette in it and toss well.
Finally, add in the potatoes and mix everything together well.
Sprinkle some ground black pepper over the salad, mix, divide between 4 plates and serve. And then enjoy!
The Final Warm Potato Salad
Like I said above, this salad came out much better than I thought it would. So much so that it’s on my list to make again at a later date. Perhaps if we have company some time in the future. I’m always thinking of and storing recipes for special occasions.
Anyway, give this salad a try. You’ll love it. Thanks for reading!