Colorful Potato Salad

Colorful Potato Salad

By Eric Nartker, Storekeeper, Co-op Owner

Both sweet and savory, this potato salad works well as a main dish, or as a side.


  • 1 sweet potato, cubed
  • 1 small Japanese sweet potato (or other sweet potato variety), cubed
  • 1/2 of a small yellow onion, sliced/diced
  • 1/2 of a small red onion, sliced/diced
  • 2-4 garlic cloves, chopped
  • Handful of spinach
  • 2-3 kale leaves, stalk removed and chopped
  • Olive oil
  • Salt and pepper to taste

IMG_20151208_110505844Dressings (Optional):

  • Red wine vinegar
  • Ranch
  • BBQ
  • Orange sauce

To start, preheat oven to 400°F. Wash all produce, then cube potatoes. Toss potatoes with a small amount of oil, salt, and pepper, spread out evenly on a baking sheet. Then place in the oven for about 20 minutes, or until potatoes are tender and easily pierced with a fork.

Warm 1-2 Tbsp of oil in a frying pan and saute onions and garlic until onions become translucent or golden (depending on your preference). Reduce heat to low and add spinach and kale, tossing frequently until the greens begin to wilt, then remove from heat and allow to cool.

When the potatoes are done, cool them to room temperature and add sauteed onions and greens. At this point you can add a dressing if desired. (A small amount of red wine vinegar is my favorite.) Serve at room temperature or chilled. Serves 2-4

One comment

  1. Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.

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