Green on Green on Green Potato Salad

Not exactly Irish, but green, and it has potatoes!

Happy St. Patrick’s Day! You may find this hard to believe but this Mexitalian is actually Irish too.

Some might say this holiday is all about green beer. I say it’s all about the food.

Growing up our Mexican and Italian roots seemed more accessible and more celebrated with food. However, every St. Patricks day my mom or Grandma would make corned beef and cabbage with boiled potatoes.

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I happen to love  corned beef. Even when I didn’t really eat red meat it seemed like a special treat. Something about those simple yet complex flavors.

We would eat our cabbage with a little bit of butter and the corned beef and potatoes with yellow mustard. How do you like to eat corned beef?!

As delicious as that meal is, leftover corned beef and cabbage, cold, on some crusty bread with mustard….might just be even better.

I’m not making any this year since it’s just the two of us and I have a late night, so if anyone is making some feel free to invite me over (or at least send me a sandwich)!

The one thing about corned beef and cabbage, as special as it is, is the potatoes. Maybe in your family the potatoes are more exciting or you go out and get french fries with your sandwich, but boiled potatoes are honestly pretty bland. Yes, the corned beef and cabbage can help you move past those plain spuds, but if you’re looking for something a little more exciting and appropriately green I have the recipe for you!

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I think this would be delicious as a side with your corned beef, or maybe even some salmon, or with a fried egg, or throw some beans in and make it a whole meal. So many choices.

It was in the 80s and sunny yesterday in Charlotte and I’m already craving things that taste lighter and fresher. This fulfills that need. Try it now and remember it later this summer for your picnic basket.

Wishing everyone a fun and safe St. Patrick’s Day!

Ingredients

  • 1.5 pounds dutch baby gold potatoes (or a more authentic potato choice, chopped into bite size pieces would do the trick)
  • 1 bunch asparagus, cut into 1/2″ pieces
  • 1/4 cup green olives, chopped
  • 1 large green onion, sliced thin

Sauce

  • 1/2 cup fresh spinach
  • 1/4 cup basil
  • 1/4 cup flat parsley
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic
  • 1 t salt
  • 1/4 t pepper
  • 1-2 T water, as needed to blend sauce

Directions

  1. Boil potatoes and asparagus until tender. *Note: I boiled these together because my potatoes were small and the timing was just right. If you use other types of potatoes I would recommend boiling these separately. You could also steam the asparagus if preferred.
  2. While the potatoes and asparagus cook make the sauce. Blend all of the ingredients except the water in the food processor or blender until smooth, add in water 1 tablespoon at a time, as needed to make a smoother consistency. Set aside.
  3. After allowing potatoes and asparagus to cool slightly. Add them to a large mixing bowl with approximately half of the sauce. Toss to coat. Add additional sauce as desired until everything is well coated (you may not need all of the sauce).
  4. Stir in olives and green onions. Serve at room temperature or cold.

Eat your greens!

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