I’ve said it once and I’ll say it again, nothing beats a cool, crispy, crunchy, flavor-packed salad on a hot summer day. Plus, there’s just something about being able to use the freshest, local ingredients in a dish like this that makes my taste buds even more excited.
Lately, I’ve been making salad after salad using greens from Little Leaf Farms, a local farm in Devens, MA. Their lettuce blends are literally the BEST I’ve ever eaten and I’ve come up against a lot of lettuce in my day. So naturally, I’ve come to the conclusion that they have some kind of superhero plant food they must use in their soil because I’ve just simple never tasted such crispy, flavorful greens before. Think no dressing required kind of greens. Yup, it’s just that good.
So, what better way to kick off the holiday week of cookouts and summer celebrating than with a delicious salad perfect for entertaining. This potato salad recipe has summertime sprinkled all over it and pairs perfectly over a bed of baby green leaf lettuce from the farm.
This recipe is also easily customizable! I’ve noted some simple options for those with dietary restrictions below.
PALEO OPTION: Sub the baby potatoes with white sweet potatoes. Cook the same way and slice into bite-sized pieces.
VEGAN OPTION: Sub the mayonnaise for this or your favorite vegan brand!
PAIRS WELL WITH: Any BBQ food such as burgers, grilled BBQ chicken (my fav!), grilled steak or grilled fish.
Summer Potato Salad
Author: The Happy Hungry Yogi
Prep time: 10 minutes
Cook time: 15 minutes
- 1 1/2- 2 lb baby potatoes, unpeeled and left whole
- 1 c radishes, sliced thin
- 1/2 c green onion, chopped
- 1/2 c Sir Kensignton’s organic mayonnaise
- 1/2 tsp smoked paprika
- sea salt + black pepper to taste
- several handfuls of fresh greens to serve
- Add the potatoes to a large pot of water and bring to a boil. Once boiling, cook for 15 minutes until potatoes are fork tender. Remove from heat, drain water and transfer to a large bowl to cool.
- In the meantime, combine the mayonnaise, paprika, sea salt and pepper in a small bowl and mix to combine.
- When the potatoes are cool, slice each in half and gently toss with the mayonnaise mixture, radishes and green onion until well coated.
- Cover the bowl with plastic wrap and place in the fridge until ready to serve.
- When ready to enjoy serve on a platter of fresh greens to complete the salad!
Note: this side dish will last up to 3 days in the fridge if tightly covered.