Simple Roasted Potato + Fresh Herb Salad

Oh for the love of potatoes! Yes, we do adore potatoes at our house! Spring through early Summer ‘NEW’ potatoes are available at most local Markets. Be sure to grab you some when you see them!

New potatoes are a bit smaller than mature potatoes, with softer, thinner skins (perfect for eating!) and a crisp texture. They are also lower in starch than mature potatoes. New potatoes usually retain their shape when cooked, which makes them an excellent choice for cold potato recipes like our potato salad.

This roasted potato salad is SUPER tasty thanks to the fresh herbs…but it’s also as easy as it gets to prepare!

Potatoes are a REAL FOOD and a very nutrient-dense meal option, especially for active people requiring higher carbs for energy!

This simple potato salad is an awesome side dish idea for your kids & growing teens! I have 6 of ’em at home and I gotta tell ya that potatoes sure stretch the family food budget with our large crew!

Did you know that potatoes are filled with more potassium than bananas, and they also contain fiber, vitamin C, vitamin B6, plus a little bit of iron and calcium?

Bonus Points: Eat the potato skin to capture all of the potato’s nutrition. The potato skin has more nutrients than the inside of the potato. It has lots of fiber, about half of a medium potato’s fiber is from the skin.

A Few More Potato Salad Recipes You’ll Love:

• Creamy Potato Salad
• Ranch Potato Salad
• Loaded Sweet Potato Salad
• Chipotle Sweet Potato Salad
• Cauliflower “Potato” Salad

Makes 6 servings

Ingredients:

• 2 lbs small new red potatoes, quartered
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 Tbsps avocado oil or olive oil
• sea salt and fresh ground black
• pepper, to taste
• 1 cup sliced fresh radishes
• 3 Tbsps white wine vinegar or apple cider vinegar
• 2 Tbsps fresh chopped parsley
• 2 Tbsps fresh chopped chives

Instructions:

Preheat your oven to 400 degrees f.

Place potatoes on a roasting pan and sprinkle with garlic powder, onion powder, sea salt, and pepper to taste, and your oil. Combine really well to get the potatoes coated with everything.

Roast, uncovered, for about 30 minutes or until very tender and golden brown and crisp.

Allow to cool, then place in a large bowl.

Add in the radishes, parsley, and chives.

Just before serving, toss with vinegar and
enjoy!

Rachel

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