These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Three-Potato Salad with Arugula

From Farm Where Life is Good

<p>Lots of color, lots of fresh flavor.</p>
Source: Wild About Greens by Nava Atlas (Entered by Lara Rasmussen Anderson)
Serves: 6-8


Ingredients
1 sweet potato
3-5 blue potatoes
2-4 yellow potatoes
2 celery stalks, thinly sliced on diagonal
1/2 colored bell pepper, fine dice
1/2 cup pitted kalamata olives, sliced
2 Tbsp extra-virgin olive oil
3 Tbsp apple cider vinegar
2 Tbsp fresh dill, minced
Salt and pepper to taste
3 arugula leaves, stemmed and chopped
Toasted pumpkin seeds or sunflower seeds for topping

Step by Step Instructions
  1. Boil, bake or microwave potatoes until done but still firm; plunge into cold water and let stand until cool enough to handle. Peel and cut into ½-3/4 in dice.
  2. Boil, bake or microwave potatoes until done but still firm; plunge into cold water and let stand until cool enough to handle. Peel and cut into ½-3/4 in dice.
  3. Stir half of the arugula in with the potatoes and line serving platter with the rest. Mound potato salad onto the platter and scatter seeds atop. Serve at once.