I love potatoes, oh what bliss! Especially the red ones, when they're cooked whole and unpeeled...just like that, still warm and eaten over the sink sprinkled with a bit of salt. Carb goodness in a neat package, gluten free, potassium full and oh so satisfying! Their whiteness has earned them a really bad rap. But I choose to disagree; it's copious amounts of butter and cream most potato recipes call for that ruin the glorious earthiness of the humble spud.
In January, our vacation included full kitchen facilities, and I love that! But in that kind of situation, you've got to start from scratch with everything because your inventory of pantry staples does not exist! Simple recipes with minimal ingredients become the rule. Enter the humble red potato, cooked whole in skin, and enough to last several days means a few pounds. Just do it and worry about how to use them later...ok, done. It wasn't long after that, the day's excursion over and stomachs growling, those potatoes were calling my name...crisp golden salty chunks, their heat searing and wilting a bed of crispy cool goodness, graced with a tumble of feta to finish...a vision from heaven...I was in! And so were the others at the table...all I can say is that it was really quite amazingly simple and delicious! Need some chicken? You go ahead, add it to the menu if you must, but truly, this plate satisfies because of the humble potato.
So go ahead, you can indulge once in a while in crispy fried Red Bliss, when it sits on a big beautiful plate of nutrient dense leafy lusciousness! Your body will thank you!
So go ahead, you can indulge once in a while in crispy fried Red Bliss, when it sits on a big beautiful plate of nutrient dense leafy lusciousness! Your body will thank you!
Potato Bliss Salad
Serves 2
2 large Red Bliss potatoes, boiled whole in skin (about 40 minutes)
2 Tb olive oil
2 oz Feta cheese, crumbled
4 oz baby spinach
2 cups shredded red cabbage
¼ cup shredded red onion
½ cucumber sliced thin (optional)
1 tomato, large chopped
1/4-1/3 cup BEST BALSAMIC SALAD DRESSING*
Your choice of additional salad ingredients
Layer spinach, red cabbage, red onion, cucumbers and tomato in salad bowl. Make BEST BALSAMIC SALAD DRESSING and set aside.
Heat a sauté pan with the olive oil. Cut potatoes into chunks sauté until rich brown and crisp.
Drizzle salad with dressing, adjust salt and pepper, and portion onto 2 plates, top with crisp potatoes and crumbled feta. Serve it up before the potatoes cool off!
Serves 2
2 large Red Bliss potatoes, boiled whole in skin (about 40 minutes)
2 Tb olive oil
2 oz Feta cheese, crumbled
4 oz baby spinach
2 cups shredded red cabbage
¼ cup shredded red onion
½ cucumber sliced thin (optional)
1 tomato, large chopped
1/4-1/3 cup BEST BALSAMIC SALAD DRESSING*
Your choice of additional salad ingredients
Layer spinach, red cabbage, red onion, cucumbers and tomato in salad bowl. Make BEST BALSAMIC SALAD DRESSING and set aside.
Heat a sauté pan with the olive oil. Cut potatoes into chunks sauté until rich brown and crisp.
Drizzle salad with dressing, adjust salt and pepper, and portion onto 2 plates, top with crisp potatoes and crumbled feta. Serve it up before the potatoes cool off!
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