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Crispy potatoes totally jazz up my herb salad. The golden skins and big flavor from oven-roasted spuds turn a simple dish into something special. We always finish it fast at home since it’s a light twist on the usual potato salad.
Delicious Toasty Touch
When you bake the potatoes, that yummy crust and full scent really come through. On hot days, I’ll just boil them, but I miss that awesome roasted vibe then.
Picking the Potatoes
- Color variety: Mixing red and white ones looks super cool together.
- Go for young potatoes: The thin skins just need a wash, then you’re good to go.
- My faves: Annabelle or Sieglinde stay nice and firm in the oven.
Handy Tricks from Me
- Beans
- Right after a quick boil, toss ‘em in ice water. That keeps them crunchy and bright.
- Dressing
- Loads of fresh herbs and some Dijon mustard keep it fresh and tasty.
- Roasting
- Toss on the dressing while the potatoes are still a bit warm, then let them chill a little before seasoning more.
Easy and Tasty
This is filling but never sits heavy in your stomach. With beans, arugula, and fresh herbs, it tastes super summery. Serve it hot or cold—great for a cookout.
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Tasty Ways to Switch It Up
Red onions, roasted peppers, or a sprinkle of feta shake things up every time. Change up your herbs to create flavors you love.
Frequently Asked Questions
- → What potatoes work best?
Stick with young, waxy potatoes. They'll hold together while roasting and soak up all that dressing perfectly.
- → Is it okay to prep this ahead?
You can totally make it beforehand. Just wait to toss in the arugula until you're about to serve. Warm potatoes really drink up the dressing well.
- → Which herbs taste good in it?
Tender ones like basil, chives, tarragon, dill, and parsley are awesome. Try parsley mixed with mint or a bit of thyme if you're feeling adventurous.
- → Why dunk beans in ice water?
The ice water stops them from cooking any further. That way they stay bright and snappy.
- → Can I swap out the leafy greens?
Sure, field salad or baby spinach work instead of arugula. But the peppery bite of arugula just really pops here.