1large sweet potatopeeled, or not (scrub well if leaving on peel)
4medium white or golden potatoespreferably Yukon Gold or red-skinned, peeled or not (scrub well if leaving on peel)
½cupvinaigrettehomemade or store-bought, or as desired
Salt and freshly ground pepper to taste
4ouncesor as desired mixed baby greens
1cup½ pint cherry or grape tomatoes, halved
1medium avocadopeeled and diced
Toasted pumpkin or sunflower seeds for topping
Cut the sweet and white potatoes into large dice (about ¾ inch). Combine in a large saucepan with just enough water to cover. Bring to a slow boil, then lower the heat and simmer until done but still nice and firm.
When the potatoes are done, drain them in a colander and rinse under cool running water until just warm. 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.
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