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Thursday, January 28, 2016

Warm Creamer Potato Salad

Buttery Creamer potatoes are tossed with chickpeas, sauteed mushrooms and spinach, for a light and healthy meatless meal.



January is soon coming to a close and it makes me wonder how many of you have made and kept your New Year's resolution? I didn't make a resolution this year, since my goal for healthy eating started back in July. I'm proud to say that I have lost 40 lbs since then and that I did not gain any of it back, during the holidays. I was able to not let the pounds creep back up, while still enjoying the foods I love. The key was moderation and not denying myself of the foods I love. A small slice of cake rather than a big one, a smaller serving of cheesy potatoes, rather than two servings. I still enjoy all the foods I love, but my portions are smaller. This way I don't really feel like I'm missing out.


This month, I decided to try and develop a healthy warm potato salad, for my Little Potato Company blog post. While I LOVE potato salad that is swimming in creamy mayonnaise, I wanted to make a salad that was warm and light. I added some chickpeas for protein, and sauteed mushrooms and spinach for a nice earthy balance to the sweet dressing. I knew the gorgeous Blushing Belle potatoes would add a wonderful pop of colour and a great velvety smooth texture to my salad.




Creamer potatoes are not only healthy, but they are native to The Little Potato Company, which has special seasonal crops and that are all about their unique taste. The goal of this family run business is to change people's perception of what a potato is. Check out this wonderful new video, found on The Little Potato Website.



Warm Creamer Potato Salad

1 1.5 lb bag Blushing Belle Creamer potatoes from The Little Potato Company
2 Tbs olive oil
1 Tbs butter
8 oz button mushrooms, cleaned and sliced
3 C baby spinach
2 C canned chickpeas, rinsed
1 tsp rosemary
1/2 tsp cumin
1/2 tsp garlic
1/2 tsp each, coarse sea salt and fresh ground pepper
1/4 C honey
juice of half a lemon

Place Creamer potatoes on a microwave safe plate and cook in microwave until for tender; about 3-5 minutes. Let cool 2 minutes; until cool enough to handle. Cut each Creamer potato in half.

Preheat olive oil in a large skillet, over medium heat. Once oil begins to ripple, place creamer potatoes cut side down in skillet. Cook 4-5 minutes, until cut side begins to develop a beautiful golden crust. Remove from skillet, to a large bowl.

Add 1 Tbs of butter to the hot skillet. Once melted add in the sliced mushrooms and cook until browned; about 5 minutes. Add in the spinach and cook two minutes; until wilted. Add spinach and mushrooms to the Creamer potatoes, along with the chickpeas.

Deglaze the skillet by adding the lemon juice and honey. Add in the rosemary, cumin, garlic, salt and pepper and bring to a boil. Pour hot dressing over Creamer potato mixture and toss to coat. Serve immediately.




2 comments:

Melynda Brown said...

What a lovely potato dish, I can't wait to give it a try. thank you.

April J Harris said...

I adore warm salads this time of year and this looks terrific! Love the addition of the chickpeas and the Creamer Potatoes look amazing!