By admin | January 6, 2012

Photo: FotoosVanRobin

By: Michele Wolfson

Doesn’t your average potato salad get a little boring at times? If so, you’re potato salad problems are over! This is a recipe with a little twist. Say goodbye to the classic, heavy-on-the-mayo potato salad and say hello to this warm, fresh, healthy and absolutely delicious vegan potato salad! It’s just the thing to help you keep those healthy New Year’s resolutions.

This warm salad is hardy and reliable recipe that is perfect for this time of year on a cold winter’s night. Try this recipe out this weekend; it will definitely have you coming back for seconds.

Warm Potato Salad with Arugula and String Beans Recipe

Yields: 6 Servings

1.5 pounds fingerling potatoes, cut into 1/2” pieces
2 ounces + 1/2 tablespoon olive oil
1 teaspoon smoked salt (regular sea salt can be used, but smoked salt is excellent to have on hand and gives this recipe a nice smoky and BBQ flavor)
1/2 teaspoon fresh ground pepper
1/2 pound string beans, cut into thirds
2 1/2 ounces Baby Arugula (3 cups), washed and dried well
1/2 small sweet onion, thinly sliced
1 cup Tarragon Vinaigrette Dressing (recipe below)


  1. Preheat oven to 425 degrees.
  2. In a large bowl, coat the cut potatoes in 2 ounces extra virgin olive oil and gradually add smoked salt while tossing them in. the bowl.
  3. Place potatoes in the oven for 25-30 minutes
  4. Saute green beans in 1/2 tbs olive oil on medium heat for five minutes, moving frequently.
  5. Mix the onions and arugula together.
  6. Separately, mix potatoes and string beans together. Mix in tarragon dressing.
  7. Place arugula and onion mixture on the plate.
  8. Place potato and string bean mixture on top of arugula.

Tarragon Vinaigrette Dressing

Yields: 1 cup

1 tablespoon mustard
3/4 teaspoon salt
1/4 white wine vinegar
1 tablespoon fresh tarragon, minced
1 tablespoon onions, minced
1 teaspoons of garlic, minced
1 1/2 tablespoons agave
1/2 cup extra virgin olive oil
3 tablespoons flax seed oil


  1. In a blender, add all of the ingredients into the blender except for the oils and tarragon.
  2. With motor running, slowly pour in oils until an emulsion forms.
  3. Turn motor off and fold in tarragon.

Photo: FotoosVanRobin

For more winter recipes, follow me on Twitter (@MarcusCooks)


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