I love potatoes. I guess even more than the Irish (which reminds me of this picture of Irish coffee). So naturally I love potato salads. I enjoy the traditional ones made by my family (I will put up some veganised versions of those traditional German recipes soon), but also like to try new ones. When I stumbled across this recipe by KeepinItKind (Thanks, Pinterest), I was hooked immediately. Rosemary oven roasted potatoes with olives and leafy greens tossed in lemon juice, what a great combination! And so easy on the eye. And to make. I have tweaked the recipe a little, added a tahini dressing instead of just lemon juice, and prefer it with just spinach. You can also make the salad with potatoes you have already cooked and that are left over. Just toss them with some rosemary for 5 to 10 minutes in the oven for a bit more flavour.
The salad is great by itself (I often took a portion with me when going hiking in the Alps this summer) or as a side to a “proper” meal. As you can see it pairs well with sausages (this one is of tofu and seitan from Wheaty).
Here is what you need for about 2 servings (adapted from KeepinItKind):
ca. 500 g of small potatoes, with peel, washed
1 tablespoon of chopped fresh or 2 teaspoons of dried rosemary
2 tablespoons of olive oil
100 g of fresh baby spinach leaves (I have also made it with frozen spinach that I defrosted, not as good, but can do)
1.5 cups of sliced olives (use a mix of green and black or Kalamata)
juice from 1 lemon
2 tablespoons of tahini (if you don’t like tahini, use olive oil)
sea salt and cracked black pepper to taste
Line a baking sheet with baking paper and preheat the oven to 180°C. Cut the potatoes in small halves (or smallish pieces if you don’t have small potatoes) and spread them on the baking tray. To coat the potatoes with the olive oil, rosemary and some salt, just use your hands and mix them around for a few seconds. Then spread them out fairly even on the tray. Don’t just add the pepper yet, it will burn and turn bitter. Put the potatoes in the oven for about 20 minutes, given them a nice turn over after about 10 minutes.
Meanwhile, wash the spinach and cut the olives in slices. For the dressing, combine lemon juice, tahini (or olive oil) and some salt and pepper in a glass and stir thoroughly together until liquid, but creamy. Once the potatoes are done, take them out and combine them with the spinach and the olives in a big bowl. The spinach will lose its form a little due to the heat of the potatoes. Then add the dressing and toss them around until all ingredients are well mixed and coated with some dressing. Now how easy was that? Enjoy your kitchen success with a glass of Pinot Grigio.