This is a simple, Eastern European inspired potato salad that tastes delicious warm or room-temperature. It’s a great recipe for the spring to use up cold-storage root vegetables, such as parsnips and carrots, and new spring crops, such as fingerling potatoes, leeks, garlic greens, and fresh herbs. (*Indicates CSA and farmers’ market produce.)
- 1 lb fingerling potatoes*, washed and scrubbed well, cut into 1/4″ slices leaving skins on
- 3 parsnips*, chopped
- 4 carrots*, sliced (yellow, orange, red or purple, or a mixture)
- 3 small leeks* (white parts only)
- 2 garlic greens*, chopped (white and green parts)
- 3 tbsp extra virgin olive oil
- 1/2 cup fresh herbs (such as dill and chives)
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- Preheat oven to 425 F.
- Combine potatoes through olive oil in a 9X13″ baking dish. Bake at 425 F for 30-45 minutes, stirring every 10 minutes, or until vegetables are tender and potatoes are golden brown.
- Toss with herbs through salt.
- Serve warm or at room-temperature.