My Aunt Genevieve makes the tastiest food. She has all sorts of tricks up her sleeve and her cooking always inspires me to try new ingredients and flavor combinations. For example, in this recipe she uses Japanese-style soy sauce (Shoyu) and sunflower seeds to give rosemary lemon potato salad an unbeatable umami flavor. It’s the perfect side for a picnic or fall dinner in the yard. Thanks Auntie Genevieve, and please send some more recipes my way!
- 2 lbs. red potatoes
- 1/3 cup olive oil
- 2 lemons
- 3 tbsp. Shoyu (substitute with regular soy sauce or Braggs)
- 1 tbsp. honey
- 3 tbsp. minced fresh rosemary
- 1/3 cup roasted sunflower seeds
- About 1½ cups of chopped fresh kale
Preheat the oven to 400 degrees. Chop the potatoes into bite-sized pieces (skins on), coat with olive oil, and pop in the oven. Roast for about 45 minutes, stirring once half-way through, until crisped and brown. While the potatoes are roasting, whisk together olive oil, fresh squeezed lemon juice from about two lemons (about 3 tbsp. of juice), Shoyu, and honey.
Chop the potatoes into bite-sized cubes and add to the dressing. Sprinkle with rosemary, sunflower seeds, and kale. You can also add about a teaspoon of lemon zest for an extra zing. Combine all the ingredients and let the salad sit for about an hour so the potatoes and kale can absorb the dressing. That’s it!
About 6 people