With the hot and humid temperatures this week, I've been craving light and fresh salads. But when it comes to the Mister a typical dinner salad isn't exactly his cup of tea. However, over the winter we stumbled upon this gem of a salad that he swears he could eat every night. Throw some potatoes in a salad and everyone is happy! It's a quick and easy weeknight dinner, and he even whipped it up for me when I was leveled with pneumonia early in the year (photographic proof below!). So this will be a great way for you to use up the cucumber and potatoes in this week's share. We adapted it from Martha Stewart's Potato Salad with Celery, Cress and Bacon, so absolutely check out her version as it is equally as delicious, and well, it has bacon in it. 'Nuff said.
Potato Salad with Cucumber, Rocket Greens & Smoked Salmon
1.5 lbs medium potatoes, cubed
Coarse salt & fresh ground black pepper
7 Tbsp olive oil, divided
2 Tbsp white wine vinegar
1 packet smoked salmon, shredded into bite-sized pieces
1 cucumber, thinly sliced
3 cups rocket greens/arugula (or a spring mix)
Preheat oven to 400 degrees F. Toss cubed potatoes in 2 Tbsp olive oil and season with salt & pepper. Spread onto a baking sheet and bake in oven for 30-45 minutes or until potatoes are golden brown and fork-tender. Remove from oven and allow to cool for 3-5 minutes.
In a small bowl, whisk together vinegar and remaining 5 Tbsp olive oil, and season with salt & pepper to taste.
In a large bowl, toss together salmon, cucumber and rocket greens. Fold in potatoes and pour dressing over top, tossing to evenly coat. Add additional salt & pepper to taste, if desired.
Can also use celery or thinly sliced fennel in place of cucumber to let this salad carry you through the seasons.
Adapted from Martha Stewart: (http://www.marthastewart.com/904197/potato-salad-celery-cress-and-bacon)