Just in time for summer and all things green and leafy, Nava Atlas has a new greens cookbook out, entitled, appropriately, Wild About Greens. Before I start to rave all over this book, I must reveal my bias and tell you that this is the third cookbook that I’ve photographed for Nava. I shot the cover photo and the 8 photos in the color insert, so not only do I like the book because I had a hand (a very small hand) in creating it, but also because I’ve had a chance to sample a dozen of the recipes (and even contributed one) and found them all scrumptious.
Most of us know the nutrient power of greens and are trying to add more of them to our meals, and Wild About Greens delivers 125 different ways to cook them, as well as ample information about the various types of greens, from A (arugula) to W (watercress). 
My favorite section of the book is “An Introduction to Leafy Greens,” in which Nava’s detailed drawings of 18 different types of greens appear next to her descriptions and cooking recommendations for each one. (This section is helpfully printed on a light green background, making it very easy to locate for quick reference.) The main part of the book, the recipe section, is divided into six chapters: Basic Preparations for Leafy Greens; Greens with Beans, Grains, Pasta & Other Vegetables; Salads, Dressings & Dips; Greens in Soups & Stews; and Green Juices & Smoothies. Almost all of the recipes are quick and easy, and though most do contain oil, the amounts are small and those of us who are used to cooking without it can easily substitute something else or simply leave it out.
Before I made the following vegan potato salad recipe, I hadn’t cooked a lot with either arugula or purple potatoes. I was surprised to find that I loved baby arugula’s “bold but not bitter” flavor (Nava’s words) as a change from the spinach that I usually throw into salads and hot dishes. I wasn’t able to find blue potatoes at this time of year, but I did find purple sweet potatoes at The Fresh Market, a chain of “fancy” grocery stores, and I loved them in this salad. Their sweetness was mid-way between the sweetness of the yellow potatoes and the orange sweet potatoes, making every bite a surprise. Use them if you can find them, but if they’re unavailable, just use more sweet potatoes.
Nava's Three Potato Salad with Arugula
Ingredients
- 1 medium sweet potato
- 3 medium blue or purple potatoes
- 2 medium yellow potatoes
- 2 celery stalks , thinly sliced on the diagonal
- 1/2 medium red bell pepper , finely diced
- 1/3 cup pitted kalamata olives or sun-dried tomatoes , sliced
- 2 tablespoons extra-virgin olive oil or substitute , see notes
- 2-3 tablespoons apple cider vinegar
- 2-3 tablespoons minced fresh dill
- Salt and freshly ground pepper to taste
- 3 big handfuls baby arugula leaves , rinsed, stemmed, and chopped or baby arugula leaves, rinsed
- Toasted pumpkin seeds (pepitas) or sunflower seeds for topping, as desired
Instructions
- Cook, bake, or microwave the three kinds of potatoes until done but still nice and firm. Plunge into cold water. Let stand until cool enough to handle, then peel and cut into 1/2- to 3/4-inch dice.
- Combine the potatoes in a mixing bowl with the celery, bell pepper, olives, olive oil, vinegar, dill, salt, and pepper. Stir together gently.
- Stir half of the arugula in with the potatoes and line a serving platter with the rest. Mound the potato salad onto the platter, and scatter the seeds over the top. Serve at once.
Notes
Nutritional info is approximate.
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Jolene @ Yummy Inspirations
Love the bright colors of the salad, bet it’s yum too!
FoodFeud
Well, it looks absolutely gorgeous. I probably would never have thought to serve potato salad over arugula, though I do like it a lot. I love the addition of olives or sun-dried tomatoes in any potato salad!
Jennifer
I love the pressure cooker for cooking potatoes for potato salad. Dice them prior to cooking, mine took about eight minutes I think, but my pressure cooker only operates at 11 psi. They are still slightly firm, cooked through but not dried out or mushy.
Wendy Peffercorn
What do you think about using preserved Meyer lemons in place of the olives? Also, do you think this could be made a day in advance? Thanks for a beautiful recipe!
moonwatcher
Hi Susan,
That sounds like a really great book! And the salad looks delicious. Something I kind of do a lot of in the summer in my own way. I’m really glad I read this post because I got to see your recipe, the balsamic glazed chickpeas over mustard greens. Not sure how I missed that one up until now–it looks great. I have little mustard greens popping up in the garden now. 🙂 Congratulations on helping Nava put together another beautiful book, and for having a recipe included.
xi
moonwatcher
Gena
I think we’ve bonded over this before, but I’m crazy about Nava and her recipes. Love that you’re featuring this hearty salad!
Wes
Wow. I just want to try it cause it’s so pretty. 😀
Wendy (Healthy GIrl's Kitchen)
Susan-totally unrelated to this recipe, I just wanted to tell you that I made your tofu/cashew faux mayonaise this past weekend. I was fully expecting not to like it, and I was totally blown away by how amazing it is! Thank you! II haven’t bought mayo in years (not even veganaise) and I am thrilled to have this recipe in my arsenal now. You are the best, but you probably know that already!
Susan Voisin
Wendy, you are so sweet! I knew that we liked the mayo, but it’s always wonderful to hear when someone else does, too. Thank you!
Vegan
Very colorful! This would also appeal to children, not only because of the color but because you used sweet potatoes. Would there be a difference if I peel and slice the sweet potatoes before I bake them?
Sharan
Hi Susan,
This looks like a really hearty salad. I have actually been reading your blog for a while and my colleague and I love discussing your recipes at work. I have tried some of your muffin and cake recipes and they came out flawless!
Healthy Living Val
These colors are amazing! Veggies totally are ‘dirty candy’. 😉 I love dill with potatoes — this is such a great alternative to the vinaigrette-style potato salads I make in the summer.
GetSkinnyGoVegan
This book looks so amazing!!
stephanie
This recipe is delicious! So much better than the high fat, calorie dense, creamy versions! I will be making this again many times!
I couldn’t find the purple or blue potatoes so I used one more red and a large sweet potato. I also added about 1.5 c lightly blanched green beans; 1/4 c fresh tarragon, chopped; 1 tablespoon chopped cilantro and doubled the arugula, because all of those things are growing in abundance in my garden. Yum!
Jennie Northdale
Thanks for a great blog, i visit it alot! (: I have just started up my own healthy food blog, maybe you would take a look? Thanks!
happymeanshealthy.blogspot.dk
Lorii Abela
Full of colors and surely delicious. Thanks for sharing this recipe!..
Chris Kandrat
Usually the dishes we make aren’t so colorful, but man this was amazing, the colors and flavor, really enjoyed it.
jones
You can get purple sweet potatoes straight from the farmers at http://www.stokesfoods.com/direct.htm
Werner
This recipe was fantastic! Delicious, crunchy, and visually exciting. Perfect balance of dressing ingredients. We used baby green beans in place of olives/sun dried tomatoes. Served marinated, grilled portobello mushroom “burgers” with the potato salad – a real summer cookout. Great job, thank you.