I make it no secret that potatoes are one of my favorite vegetables: I cook them in different ways a few times a week, and I’ve featured a number of recipes with potatoes on my blog in the past. Today’s recipe for a warm potato salad is very easy to make, requires only one pan (less cleanup!), and is almost impossible to mess up!
As you see, this is not your typical potato salad with mayo and not much else that’s usually served at barbecues and picnics. In this recipe, potatoes are cooked with the rest of the ingredients on a hot skillet, and there’s no need to add any dressing at the end because the combination of fresh rosemary, basil and other spices brings all of the flavors together very nicely.
I’ve been making a version of this potato salad for a few years, usually as a side for eggs before I went vegan. After the switch, I decided to experiment with the recipe to make it into a stand-alone meal that could work for lunch or even a light dinner. Well, ‘experiment’ is a strong word here: I mainly just threw in some chickpeas or black beans, and the dish came out great!
The experimentation continued with adding some fresh spinach to the pan just before taking it off the heat (shown on the pictures), or serving the potatoes on top of some torn-up kale leaves mixed with avocado and lime juice. Greens definitely complement the spiciness of the potatoes, and I like it how they slightly wilt under the warmth of the potatoes.
The recipe below is highly customizable, as is the case with most of the recipes on my blog. You can use an entirely different spice combination, although I’m a big fan of adding fresh rosemary and basil. The former especially brings all of the ingredients together and makes the flavor stand out. No fresh rosemary on hand? Dried is ok too, but you’ll need to add it earlier in the cooking.
This potato salad works well with a tofu scramble instead of beans.
This potato salad is made in a hot skillet, with vegetables and spices instead of mayonnaise. it makes a great side dish for any meal, or can be served on its own over some fresh greens.
- 1 medium red potato, cubed into 1/2-inch pieces (can be left unpeeled)
- 1/4 cup cooked chickpeas or other beans
- 1/4 cup bell pepper, chopped
- 1 Tbsp red onion, chopped
- 2 crimini mushrooms, chopped (optional)
- handful fresh spinach
- olive oil cooking spray
- 1/2 tsp fresh rosemary, chopped
- 1 Tbsp fresh basil leaves, chopped
- 1/4 tsp ground cumin
- 1/4 tsp paprika
- pinch cayenne (optional)
- salt, pepper to taste
- Heat up a heavy-bottomed nonstick pan over medium heat. Spray with cooking spray. Once the pan is hot, add cubed potatoes, spray them with some more cooking spray, stir with a spatula to distribute them evenly over the pan, and cover with a lid.
- Cook for 8-10 min, stirring every 2-3 min to prevent the pieces from sticking to the pan. Meanwhile, chop onions, bell pepper and mushrooms.
- The potatoes are going to be almost done when they form a nice brown crust, and slide easily across the pan. If you pierce a piece with a fork, it should go in easily. Once the potatoes reach this point, add chickpeas, cover with a lid, and cook 2 min more.
- Remove the lid, add onions, bell peppers, mushrooms, salt and all of the spices except basil leaves. Continue to cook another 2 min, stirring often.
- Stir in a handful of spinach leaves. As soon as they begin to wilt, take the pan off the heat.
- Serve immediately, sprinkled with chopped fresh basil leaves. Enjoy!
Have you ever tried a warm potato salad before? What are your favorite potato dishes?