A few years ago I hosted a bridal shower at my home on a steaming hot summer day. The weather was so warm that I started to panic that my menu wouldn’t hold up in the heat. I went down my list of recipes, trying to figure out what I could rework and tweak to survive the oppressive backyard sun. I got to the potato salad on the list and decided to cross off my traditional recipe (which you can find in my cookbook!) from the menu and swap it for a French-style potato salad made with a vinaigrette instead of mayonnaise. It was a winner, and something I always keep in my back pocket now for warm weather gatherings.
This week, the weather is not warm and we are definitely not having any big gatherings, but I got to thinking about that recipe because we’ve been eating so many salads lately to use up leftover ingredients in the fridge and to make use of the crispy Little Leaf Farms salad greens I have been stocking up on. The vinaigrette from that potato salad was a perfect, simple dressing made with oil and vinegar, Dijon mustard, a dash of honey, and some garlic. I loved the tangy flavors and thought – why not make the dressing to go on the potatoes and a salad? All of this time stuck at home staring into my fridge has really paid off with genius ideas like this!
I cooked tiny creamer potatoes and then let them cool slightly before incorporating them into the recipe. If you have a different kind of a potato on hand, any variety will work, just be sure to cut them down into uniform pieces about 1” square. The vinaigrette whisks together with just a few simple ingredients, you can even add them all into a mason jar and shake it vigorously to combine it. And my favorite part of the salad is the crispy, bright Little Farms Greens – which tastes extra fresh because they’re grown right here in Massachusetts. I used the Red and Green Leaf mix simply because it’s my favorite, but their spring mix would work well too!
If you plan on making any part of the dish ahead, just wait to combine and dress the salad greens until right before you serve it so they keep that crispness. The dish is a great alternative to a classic potato salad, a bit lighter and fresher, and would be lovely to serve with some grilled chicken or fish for a little al fresco meal when the weather starts to get warmer. Scroll down for the full recipe!
- 1 Lb. of Creamer Potatoes (or similar small potatoes)
- 4 oz. Little Leaf Farms Red and Green Leaf Mix
- ¼ Cup of thinly sliced red onion
- ¼ Cup of Olive Oil
- 2 Tbsp of Dijon Mustard
- 2 Tbsp of Red Wine Vinegar
- 1 Tbsp of Honey
- 1 Clove of Garlic, minced
- 2 Tbsp of Parsley, minced
- 1 Tbsp of Chives, minced
- Salt and Pepper
- Bring a pot of well-salted water to a boil and cook potatoes for 15-20 minutes, until they are softened but not falling apart. Drain and set aside to cool.
- Make the dressing by whisking together olive oil, red wine vinegar, honey, garlic and half of the parsley and chives, until the mixture has fully combined.
- Pour half of the dressing over the cooled potatoes and toss with the red onions and remaining parsley and chives.
- In a serving bowl, layer the Little Leaf Farms greens with the dressed potatoes, and serve with the remaining half of the dressing on the side. Season to taste with salt and pepper.
Please note: This post was created in partnership with Little Leaf Farms. All opinions, images and content are my own. Thank you for supporting brands that support this site.
