Blue Zones Challenge: Winter Potato Salad
So we are trying something new!
We challenge our community to try ONE recipe from The Blue Zones Kitchen each week.
Sunday: We will post the recommended recipe.
The following Saturday: We will post photos of the meal on our blog, Facebook, and Instagram . We encourage you to share the results of your challenge on our social media pages.
Blue Zones are communities in the world where people live the longest and have the highest percentage of centenarians. One of the key features of the lifestyle in Blue Zones communities is that their nourishment is primarily whole foods, plant-based.
I chose the Winter Potato Salad recipe because it is simple and uses lots of greens and potatoes which I will purchase at Culver Farmer’s Market Hole in the Woods Farm and Flower Hill Farm. We recommend you serve this dish with a side of fresh fruit like berries.
Ingredients and Modifications:
8 cups water (I will be roasting the potatoes with a bit of olive oil and lime juice instead of boiling)
2 pounds potatoes, peeled and cut into quarters or eighths, depending on their size (waxy potatoes like Yukon gold or red potatoes work best)
½ cup chopped fresh dill
½ cup extra-virgin olive oil
3 to 5 tablespoons red wine vinegar
Salt and pepper (optional)
2 cups arugula, chopped (I am not a huge fan of arugula in large quantities, so I will use Mixed Greens from Hole in the Woods Farm)
2 cups spinach, chopped (From either Hole in the Woods or Flower Hill Farm)
1 large sweet onion (like Vidalia), thinly sliced (I will use green onions from Hole in the Woods Farm instead)
1 small head green leaf or romaine lettuce, chopped (I will use kale from Flower Hill Farm instead)
1 small radish, sliced (optional, for garnish) (Hole in the Woods carries radishes!)
Tune in to our blog and social media this week for the results of The Blue Zones Challenge and to share yours!
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Tune in to our blog and social media this week for the results of The Blue Zones Challenge and to share yours! 〰️
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