Spring is invigorating. Spring is beautiful. Spring holds so much hope and promise as fresh veggies begin to emerge… and yet…. so far in Mid Maryland Spring has been a bit of a weather disappointment. It’s been cold. More recently it’s been cold and wet. I’m not exactly complaining because, after this last winter, I continue to be grateful that it’s not snowing. But I have to admit that as soon as the landscape begins to green up, my taste buds begin to turn to raw fresh produce, and for the most part this is not much of a reality yet.
While I’d love a dinner comprised solely of raw, fresh veggies, the 45 degree rain dampens and chills that thought. And so I turn to comfort food. Comfort for my cold self, comfort for my sore foot, comfort for my impatient soul that is so ready to be outside playing in the sun. I realize I may be strange in this one, but for me, comfort often involves potatoes.
We sling a lot of spuds around here, in part because they make a nice foundation for a meatless meal that all four of us enjoy, and admittedly because Momma loves potatoes. In facing the 45 degree rain, some roasted potatoes sound like just the thing, but how to scratch that super veggie itch? I envisioned a plate – a salad in the sense that it has a lot of veggies combined, but warm and comforting. A potato salad, without mayonnaise or baked beans or any other picnic fare on the side, but with spring veggies in a warm comforting, nutritious medley.
For this potato salad, I don’t really have a “recipe” to offer as I simply combined foods, but I’ll tell you what I did. This is another situation where I would strongly recommend switching things out to meet YOUR preferences.
Not Your Mother’s Warm Potato Salad
- Roasted potatoes or other root veggies
- Sauteed deep greens (we used frozen chard from last summer)
- Peas (frozen)
- Sauteed mushrooms
- Dressing of choice (optional)
My simple roasted potatoes are cut in chunks (probably around 1.5 inches), tossed in a little olive oil, salt, paprika and pepper to taste). Roasted in 450 oven on baking pan (single layer, spread out as much as possible) for about 25 minutes or until the outsides have browned and crisped and the insides are tender and heavenly.
To create our salad, I used the braised greens as a base, added a small pile of potatoes and added peas and mushrooms in my own personal pleasing ratio. Dressing is optional, but we found that this was delish with miso dressing. A creamier dressing or aioli would also pair beautifully with the potatoes.
- 1 T yellow miso (would likely work with other kinds, but I can speak with authority on the yellow)
- 1 T Bragg’s or soy sauce
- 2 T rice vinegar
- 1 T sesame oil
Combine ingredients and whisk until smooth. This dressing is light in flavor and works well with both warm salads like the one above and more traditional fresh green salads.
Sun is peeking through this morning. Spring really is here, I know it, even if my feet are still cold. Perhaps it will be warm enough for a green salad for lunch.