Sweet and White Potato Salad with Mixed Greens

This is a salad I often make for company. It’s so pretty, yet incredibly easy to prepare. It was inspired by a salad I had while traveling in Tel Aviv a few years ago. Adapted from Vegan Express.

Serves: 6 or more

• 1 large sweet potato
• 4 medium white potatoes,
  preferably Yukon Gold or red-skinned
• 1/2 cup vinaigrette (homemade or store-bought)
• Salt and freshly ground pepper to taste
• 4 ounces (or as desired) mixed baby greens
• 1 cup (1/2 pint) cherry or grape tomatoes, halved
• 1 medium avocado, peeled and diced
• Toasted pumpkin seeds for topping

Microwave the sweet potato and white potatoes separately until done but still nice and firm. Plunge into a bowl of cold water when done.

When the potatoes are cool enough to handle, peel and cut into dice. Combine in a mixing bowl with vinaigrette; season with salt and pepper.

Line a large serving platter with the greens. Mound the potato mixture in the center.

Scatter the tomatoes and avocado around the perimeter of the salad. Top the potato mixture with a sprinkling of pumpkin seeds. Serve at once; pass around additional vinaigrette as desired.

• See more of VegKitchen’s recipes for potato salads.
• Here are more recipes for colorful green salads.
• Return to Jewish New Year (Rosh Hashanah) recipes and menus.