Rustic Spring Potato Salad

Time: 30 mins.

Servings: 4

Ingredients

• 1 pound roasted fingerling potatoes (or any kind of small potato)
• 2 tbsp. extra virgin olive oil
• 2 cloves garlic, minced
• ½ tsp. sea salt
• 1/8 tsp. black pepper
• 1 head butter lettuce, chopped or torn
• 4 radish, thinly sliced
• 2 green onions, sliced
• 2 tbsp. chives, sliced
• 3 tbsp. Manitoba Harvest Hemp Hearts

Creamy Lemon Mustard Vinaigrette

• ¼ cup extra virgin olive oil
• 3 tbsp. lemon juice
• 1 tbsp. Manitoba Harvest Hemp Hearts
• 2 tsp. whole grain mustard
• ½ tsp. lemon zest
• ½ date, optional
• ¼ tsp. sea salt
• Dash cayenne pepper

Directions

1. Preheat oven to 400°F
2. Slice potatoes in half lengthwise and place on sheet tray.
3. Drizzle potatoes with olive oil, salt, pepper and garlic then toss to coat.
4. Roast in oven for 20-25 minutes until golden on the outside and tender on the inside.
5. Remove potatoes from oven and let cool slightly.
6. Meanwhile, blend all vinaigrette ingredients until smooth.
7. In a large serving bowl, toss potatoes, dressing, and all remaining salad ingredients except lettuce together in a bowl.
8. Fold in lettuce at the last minute just before serving.