Veggie-Loaded Summer Potato Salad Jars Veggie-Loaded Summer Potato Salad Jars

Veggie-Loaded Summer Potato Salad Jars

Portably perfect for those on-the-go summer days. This salad features roasted potatoes and bright vegetables with a delicious citrusy and creamy tahini dressing.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy

Preparation

Preheat the oven to 350°F.

Cut the potatoes in halves or quarters and spread over a baking pan covered in parchment paper.

Roast the potatoes for 15 minutes, flip, then roast for 15 more minutes.

Once cooked, remove from the pan, place in a large bowl, and put in the fridge to cool.

Prepare the dressing by adding all of the dressing ingredients to a small food processor, small blender, or a bowl.

Blend until smooth, or whisk together until smooth*

Set the dressing aside.

Using two mason jars (about three cups in volume each), layer the spinach, parsley, cabbage, onion, bell pepper, and cooled roasted potatoes as preferred.

Divide the dressing into two portions, and when you are ready to eat, simply drizzle the dressing into the jars and mix, or transfer to a bowl and enjoy!

Note: A blender/processor will work best for the dressing as it will emulsify this way, but in a pinch, whisking will work too!

Step 1 out of 10

Preheat the oven to 350°F.

Step 2 out of 10

Cut the potatoes in halves or quarters and spread over a baking pan covered in parchment paper.

Step 3 out of 10

Roast the potatoes for 15 minutes, flip, then roast for 15 more minutes.

Step 4 out of 10

Once cooked, remove from the pan, place in a large bowl, and put in the fridge to cool.

Step 5 out of 10

Prepare the dressing by adding all of the dressing ingredients to a small food processor, small blender, or a bowl.

Step 6 out of 10

Blend until smooth, or whisk together until smooth*

Step 7 out of 10

Set the dressing aside.

Step 8 out of 10

Using two mason jars (about three cups in volume each), layer the spinach, parsley, cabbage, onion, bell pepper, and cooled roasted potatoes as preferred.

Step 9 out of 10

Divide the dressing into two portions, and when you are ready to eat, simply drizzle the dressing into the jars and mix, or transfer to a bowl and enjoy!

Step 10 out of 10

Note: A blender/processor will work best for the dressing as it will emulsify this way, but in a pinch, whisking will work too!

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