Hello, all! I am so excited about today’s post because 1) The recipe is AMAZING, and 2) I’m hosting a GIVEAWAY!!! That’s right, one lucky reader is going to get a copy of one of my most favorite and valuable cooking references – Herbs and Spices: A Cook’s Reference by Jill Norman. This book is a treasure trove of information not only about (you guessed it) herbs and spices, but on really how to season food properly. I’m of the opinion that fresh herbs and spices are some of the most underutilized natural sources of flavor for home cooks, and especially vegan cooks. Since we don’t rely on things like butter or cheese for flavor (and who needs ’em anyway!) we can easily fill in the gaps using spices and herbs – and end up with a fresher, more flavorful dish. So if you’ve ever wondered what za’atar is, or what herbs go really well with rosemary; or even just wanted to know more about basil – this book is for you. See more details for entering at the bottom of this post!
Now onto this potato salad. This isn’t your traditional, heavy, mayo-ridden potato salad. This salad is really the epitome of using herbs and spices successfully in vegan cooking (if I do say so myself), so much so that you’ll wonder why you ever went for traditional potato salad. Imagine crispy yet tender fingerling potatoes, baked with heady rosemary and piquant black pepper, tossed with a mouthwatering spinach salad coated in a mustardy apple cider vinaigrette. YUM. And not only will this salad wow your taste buds, it’s completely healthy made with whole food, plant-based ingredients. Now THIS is a potato salad I can stand behind.
- 1½ Pounds Fingerling or New Potatoes, cut lengthwise
- A Generous Glug of Extra Virgin Olive Oil (2-3 Tbs)
- 1½ Tbs Fresh Rosemary, Finely Chopped
- 1 Tsp Salt
- 1 Tsp Pepper
- 2 Big Handfuls Spinach (2-3 Cups)
- ⅓ Cup Roasted & Salted Sunflower Seeds
- Start by preheating the oven to 425 degrees F.
- Prep the potatoes by washing and drying them, then cutting them length wise.
- In a bowl, combine olive oil, chopped fresh rosemary, and salt and pepper with potatoes. Mix well until potatoes are evenly covered.
- On a baking sheet lined with parchment paper, space out potatoes evenly. I put all of mine on the baking sheet flat side down, but you can do whatever you like.
- Bake in the oven for 30-35 minutes, until tender but slightly crispy on the outside.
- Let cool while you prepare the salad.
- To make vinaigrette, combine all ingredients in a bowl and whisk together with a whisk or a fork. Taste and adjust seasonings as desired (i.e. add more pepper or lemon).
- To make the salad, take a little bit of the vinaigrette and toss with the spinach and sunflower seeds. Keep adding vinaigrette until you've reached your desired amount. I used all of my vinaigrette, but you may like a more subtle dressing.
- In a large bowl, combine potatoes with spinach salad and mix well.
- Serve and enjoy!
// UPDATE: The giveaway is now closed! Congratulations to Tracy M. for winning a copy of Herbs & Spices: The Cook’s Reference!! I will email you for your shipping address 🙂