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Red Salad with Potatoes

Enjoy this tasty, satisfying roasted potato dish with a festive red color. See how many locally grown ingredients you can use!

Skills: Roasting, sauteeing, balancing flavors.


2 lbs. Yukon gold potatoes, diced medium (1/2” on a side)

2 tbs. cooking oil

Salt and pepper to taste

2 tbs. cooking oil

1 head red cabbage, cut in quarters, core removed and sliced thinly

1 bunch red chard, stems removed and leaves cut bite-sized. Slice stems ½” thick.

Salt & pepper to taste

1 tbs. cooking oil

1 red onion, julienned

½ head garlic, cloves peeled & sliced thinly

½ bunch celery, stalks peeled & sliced ¼” thick

3 bell peppers, cut into bite-sized strips (julienne, then cut in half)

2 lemons, juiced

2 Tbs. Melange Classique spice blend from World Spice Merchants (includes marjoram, thyme, rosemary, coriander, bay leaf, nutmeg, white pepper and cayenne) - or use your own blend of herbs and spices!

½ bunch parsley, minced

Salt & pepper to taste


1. Preheat the oven to 375 degrees.

2. Coat the potatoes in the first 2 tbs. cooking oil and season with salt and pepper, then roast in the oven for 30 minutes or until golden brown. Set aside in a large bowl when done.

3. Heat the large sauté pan over high heat, then add the next 2 tbs. cooking oil. Add the red cabbage, chard stems and cook for 3-4 minutes, remove to the large bowl.

4. Heat the sauté pan over high heat again, then add the last 1 tbs. cooking oil. Add the onion, garlic and celery and cook 3-4 minutes. Add to the large bowl.

5. Add the peppers, lemon juice, spice blend, parsley and season with salt and pepper. Serve and enjoy!

Find out more about Community Kitchens Northwest.

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