Old MacDonald's Potato Box Recipes
Mediterranean Roasted Potato Salad Ingredients 1 lb (500 g) small red-skinned potatoes, cut in half 2 tbsp (25 mL) olive oil Salt and freshly ground pepper 1 cup (250 mL) Herbal Dressing (see below) 8 oz (240 g) green beans, trimmed and cut in half 1/2 cup (125 mL) yellow cherry tomatoes 1/2 cup (125 mL) red cherry tomatoes 1 cup (250 mL) chopped red onion 1/4 cup (50 mL) pitted chopped black olives Oak leaf lettuce Herbal Dressing 1/4 cup (50 mL) white wine vinegar 1 tbsp (15 mL) chopped tarragon 1 tbsp (15 mL) chopped parsley 2 tbsp (25 mL) chopped chives 1/4 cup (50 mL) olive oil 1/4 cup (50 mL) whipping cream Salt and freshly ground pepper Directions 1. Preheat oven to 400°F (200°C). Toss potatoes with olive oil, salt and pepper. Roast for 25 to 40 minutes (depending on size) or until tender. With a slotted spoon remove from roasting pan and place in bowl. Toss with half of herbal dressing. 2. Bring a pot of salted water to boil and add green beans. Boil for 4 minutes or until crisp-tender. Refresh with cold water until cool. Add to potatoes. 3. Slice cherry tomatoes in half and add to potatoes. Stir in red onion and olives. Season well with salt and pepper. Toss with remaining dressing. Line a platter with lettuce. Place salad on top. Herbal Dressing Whisk together vinegar, tarragon, parsley and chives in a bowl. Slowly whisk in oil and whipping cream. The dressing should emulsify (its liquids uniting to the texture of a light cream). Season with salt and pepper.

Old MacDonald's Potato Box Recipes

Mediterranean Roasted Potato Salad

Ingredients

1 lb (500 g) small red-skinned potatoes, cut in half
2 tbsp (25 mL) olive oil
Salt and freshly ground pepper
1 cup (250 mL) Herbal Dressing (see below)
8 oz (240 g) green beans, trimmed and cut in half
1/2 cup (125 mL) yellow cherry tomatoes
1/2 cup (125 mL) red cherry tomatoes
1 cup (250 mL) chopped red onion
1/4 cup (50 mL) pitted chopped black olives
Oak leaf lettuce

Herbal Dressing

1/4 cup (50 mL) white wine vinegar
1 tbsp (15 mL) chopped tarragon
1 tbsp (15 mL) chopped parsley
2 tbsp (25 mL) chopped chives
1/4 cup (50 mL) olive oil
1/4 cup (50 mL) whipping cream
Salt and freshly ground pepper

Directions

1. Preheat oven to 400°F (200°C). Toss potatoes with olive oil, salt and pepper. Roast for 25 to 40 minutes (depending on size) or until tender. With a slotted spoon remove from roasting pan and place in bowl. Toss with half of herbal dressing.
2. Bring a pot of salted water to boil and add green beans. Boil for 4 minutes or until crisp-tender. Refresh with cold water until cool. Add to potatoes.
3. Slice cherry tomatoes in half and add to potatoes. Stir in red onion and olives. Season well with salt and pepper.
Toss with remaining dressing. Line a platter with lettuce. Place salad on top.

Herbal Dressing

Whisk together vinegar, tarragon, parsley and chives in a bowl. Slowly whisk in oil and whipping cream. The dressing should emulsify (its liquids uniting to the texture of a light cream). Season with salt and pepper.