A very simple yet tasty take on the old potato salad.
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Serves 4 
15 small blue and fingerling potatoes 
4 tablespoons olive oil 
salt and pepper 
1 red onion, thinly sliced 
1 cup micro greens 
2 tablespoons Dijon mustard 
1 tablespoon honey 
1 tablespoon water
  1. Preheat oven to 390°F.
  2. Slice the potatoes as thinly as you can.
  3. Place them on a baking tray and drizzle with oil.
  4. Toss well and season with salt and pepper.
  5. Bake until golden, about 12 to 15 minutes.
  6. Place them in a large bowl and add onion and micro greens.
  7. In a small bowl mix mustard, honey and water.
  8. Pour over the salad and serve.


Photography by Hector Sanchez

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