Sweet and White Potato Salad with Mixed Greens
One of the most fun things about traveling is finding food inspiration and ideas. I’m most drawn to simple preparations with creative twists. In Israel, I loved the myriad varieties of salads, which are served morning, noon, and night. I could spend a month in Israel just studying the salads. On a recent trip, my family’s last lunch before heading to the airport was at a lovely little café in the suburbs of Tel Aviv. One of the dishes we enjoyed was a mixture of sweet and white potatoes on a bed of greens. Nothing fancy, but it looked great and tasted even better. Once home, I made my copycat version of the salad, with two additions: a diced avocado mixed into the greens, and a topping of pumpkin seeds. It may look fancy, but it’s very easy to make. The pleasing presentation makes it a good salad to impress company, as well as to bring to potlucks.
Recipe information
Yield
6 or more servings
Ingredients
Preparation
Step 1
Microwave the sweet and white potatoes separately until done but still nice and firm. Start with 3 minutes, then test. When done, plunge into a bowl of cold water.
Step 2
When the potatoes are cool enough to handle, peel and dice them. Combine in a mixing bowl with half of the vinaigrette; season with salt and pepper.
Step 3
Line a large serving platter with the greens. Mound the potato mixture in the center.
Step 4
Scatter the tomatoes and avocado around the perimeter of the salad. Top the potato mixture with a sprinkling of pumpkin seeds. Serve at once, passing additional vinaigrette.
nutrition information
Step 5
Calories: 277
Step 6
Total Fat: 18g
Step 7
Protein: 3g
Step 8
Carbohydrates: 28g
Step 9
Fiber: 4g
Step 10
Sodium: 70mg
