Here’s a winter potato salad recipe that combines comfort foods with early spring greens – perfect for a St. Patrick’s Day feast. Change out the blue cheese for parmesan to make it gluten-free. (For more information, see “Is Blue Cheese Gluten-free?”)
2 white or yellow potatoes, peeled and cut into bit sized pieces
1 slice of red onion, chopped
¼ – ½ cup chopped, fresh parsley leaves
1 small yellow summer squash, raw, cut into bit sized pieces
2 cups of Spring Mix salad greens or your favorite delicate greens
1 slice of cooked, crisp bacon
¾ cup of crumbled blue cheese or shredded parmesan
Boil the potatoes just until soft, about 8 – 10 minutes, and let cool. Add chopped onion, parsley leaves, and summer squash. Mix well.
3 tablespoons of fresh lemon juice
¼ cup tea (I use decaffeinated)
1 teaspoon Balsamic vinegar
2 Tablespoons extra virgin olive oil
Salt and pepper to taste
Stir all ingredients for dressing together and pour over potato mixture. Then add lettuces, bacon, and cheese. Stir gently, then place in a clean serving bowl or onto small individual plates.