1 – 1 1/2 lbs. new potatoes, scrubbed
fine grain sea salt and freshly ground black pepper, to taste
mixed greens for salad
large handful fresh mint, torn
1 cup fresh peas
juice of 1 orange or blood orange
3 tablespoons champagne vinegar
5 tablespoons extra-virgin olive oil
pinch of oregano
2 tablespoons capers
Heat a large pot of salted water to a boil. Add potatoes and boil until fork tender; Drain and set aside. Peel potatoes, cut into large chunks.
Whisk together orange juice, vinegar, olive oil, oregano, and capers. Season to taste with salt and pepper.
Combine potatoes, greens, mint, and peas in a large bowl. Drizzle with dressing and toss to gently coat the salad. Serve
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Adapted from: Habitually Hungry