Scrumptious Summer Side
Full of the flavors of summer, this potato side goes well with everything from steaks, grilled chicken, and even burgers. The fresh feta adds a saltiness and tanginess to this creamy dressing that balances perfectly with the hint of spiciness from the arugula, garlic and radish.
I like to buy my fresh feta at the farmers market from any number of amazing local cheesemakers – it adds a brightness to this dressing, but feel free to buy a store-bought feta instead.
I use micro greens here because they are packed with more nutrients per mouthful than their mature equivalents. You can purchase these from your local micro green farmer – I guarantee you’ll be thrilled you did! If they are not available in your area, you can certainly just use regular arugula, watercress, or even mustard greens.
While I call this a summer side, BE BRAVE and make these potatoes all year round serving them with broiled or poached salmon or an oven roasted chicken in the cooler months.
Potatoes with Whipped Feta Dressing
1 lb new baby potatoes, scrubbed and halved (Yukon gold or red potatoes)
2-3 radishes, thinly sliced into rounds
1 box of radish or other spicy micro greens (See Chef Note)
½ cucumber, deseeded, quartered and sliced
2-3 tablespoons snipped chives
8 oz feta cheese, crumbled
4-5 tablespoons Greek yogurt or sour cream
4 tablespoons freshly squeezed juice from one medium lemon
2 heaped tablespoons O&V Allioli Dip seasoning mix *
¼ cup chopped mint
¼ cup chopped basil
Sprinkle of Fleur de Sel *
Fresh Cracked pepper
Fresh basil and chives to garnish (including chive/basil flowers if available)
Cook the potatoes in lots of well salted boiling water until tender but not mushy. Drain, return to the hot pan for a few minutes (see Chef note) and then transfer to a large serving bowl. Once the potatoes are cool, add the sliced radishes, and cucumber
In a small bowl place the dry Allioli dip mix and add the lemon juice. Let sit for 5 minutes to hydrate the dry seasoning mix.
In a blender or small food processor blend together the feta, yogurt, and lemon juice and Allioli dip mixture.
Remove to a bowl, fold in the chopped mint and basil, and season with fresh cracked pepper (you shouldn’t need more salt as feta is usually salty enough).
Add enough dressing to the potato, cucumber, radish mixture to generously coat the vegetables. Gently fold in the chopped chives, and microgreens and serve garnished with some basil leaves and flowers as well as a sprinkle of fleur de sel.
Total Time: 15 minutes
Micro greens pack tremendous flavor and antioxidants, and I love using them in salads, on appetizers or over home-made pizza. In this potato dish a nice spicy arugula, radish or kohlrabi green adds balance to the creamy dressing. Feel free to substitute with regular arugula, watercress or radish greens if you prefer.
I recommend draining potatoes and then returning to the hot pan for a few minutes to allow the latent heat of the pan to evaporate the excess moisture of your potatoes. This is great for potato salads or mashed potatoes, so that you don’t end up with excessively moist and therefore mushy potatoes.
* The Allioli Dip is an easy way to get tremendous garlicky flavor into this dressing. If you prefer you can use a combination of crushed fresh garlic, chopped parsley, lemon zest and onion powder to get a similar flavor profile.
I love the delicate texture and mild saltiness of the Fleur de Sel, which is available at most Oil & Vinegar stores but feel free to use a kosher salt instead
Categories: Snacks & Sides, Soups & Salads, Vegetarian, Gluten Free, Easy BBQ Side, New Potato, Allioli Dip, Micro Greens, Potato Salad, Whipped Feta Dressing, Basil, Mint, Chives, Fleur de Sel, Easy Accompaniment