Warm roasted potatoes and cold greens salad is a slight variation of a recipe that my mom would make me when I was in high school. It was “Potato Lovers Salad” from the Fit for Life cookbook. The salad had a lot more veggies than I would typically eat, but I still enjoyed it. I vividly remember enjoying the taste of the warm roasted potatoes as they made the greens wilt. The alternating and mixed cold/hot bites are a unique part of the dish. The one thing I didn’t like about it was how the potatoes were always soft and wet. The original recipe was to boil the potatoes then when they were ready to toss in the oil/spices and then put under the broiler. That method didn’t give them enough of a crispy exterior. My preference is to roast the potatoes after you toss them in oil and spices and the results are far better.
As far as the vegetables go, I wanted to make sure that each bite was tasty without finding myself stuck chewing too much on one particular vegetable until my jaw got sore. To prevent this, make sure to slice the cabbage thin on a mandoline. For the broccoli, it is best when steamed or parboiled briefly right before the potatoes come out of the oven. I want the broccoli to stay crunchy but not completely raw.
Why I like this dish
Warm roasted potatoes and cold greens salad is a solid base dish to experiment with and use what you have in your fridge. The warm potatoes and the cold raw greens are a solid starting point for a salad. So if you don’t have all the greens listed not to worry, feel free to substitute veggies as needed. The simple premise to the dish is the warm roasted potatoes, some greens/vegetables and then a salad dressing. It is quite simple and delicious.Print
Warm roasted potatoes with cold greens salad that is packed with vegetables. This tasty salad can be modified easily by swapping out various greens.
- 1.5 lbs. (about 6–8) medium red potatoes
- 2 tbs. olive oil
- 1/2 tsp. salt
- 4 cups lettuce (chopped)
- 2 cups spinach (whole if small or chopped)
- 1 cup alfalfa sprouts
- 1 cup red cabbage
- 2 cups broccoli
- 1/4 cup olive oil
- 1 clove garlic (minced)
- 2 tbs. lemon juice
- 1/2 tsp. dried thyme
- 1–2 tbs. mayonnaise or plain yogurt
- ground pepper (to taste)
For the potatoes
- Preheat oven to 425 degrees.
- Cut the potatoes into quarters or halves (I prefer them around 2″). Toss with 1-2 tbs of olive oil and paprika. Add to baking sheet and roast till tender, about 35 minutes. Flip the potatoes after 15 minutes.
For the greens & dressing
- Prepare the greens/veggies as listed in the salad ingredients and add to a large bowl.
- Mix all dressing ingredients with a fork until creamy (minced garlic, lemon juice, salt, oregano, thyme, mayonnaise, pepper).
- Remove potatoes from oven, add to the salad, pour in the dressing and toss the salad and serve.
- Serving Size: 3 cups
- Calories: 450
- Sugar: 6.1g
- Sodium: 383mg
- Fat: 21.7g
- Saturated Fat: 3.1g
- Unsaturated Fat: 18.6g
- Trans Fat: 0g
- Carbohydrates: 58.7g
- Fiber: 7.3g
- Protein: 8.6g
- Cholesterol: 1mg
Keywords: salad, potatoes, spinach, broccoli
Recipe modification ideas
You can easily make this salad with a different “theme” or ethnic food profile by modifying a few simple ingredients. For example, try substituting the paprika for ancho chili powder and cumin. Instead of lemon juice in the dressing use lime. And by adding a little cilantro suddenly you have tasty Mexican salad with roasted potatoes.
Let us know what you think of the salad? What modifications would you make if any?