• 30 mins.
  • 4
Image for Rustic Spring Potato Salad

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.