roaming fields w/ field salad & potatoes

Print Friendly, PDF & Email





Another salad quickie: today we’re dealing w/ field salad made rich by potatoes & eggs!

My feeling always told me to link field salad to winter, but you’ll find field salad all year round… It’s true that originally field-grown field salad is harvested from autumn during winter, but with an enabler called greenhouse the sky is the limit!


Let’s try a rich salad w/ field salad!

What do we need?

  • field salad (of course!)
  • arugula
  • small tomatoes like cherry tomatoes or plum tomatoes
  • potatoes
  • eggs
  • spring onions
  • … a rich vinaigrette!




Field salad has to be rinsed – thoroughly! It’s always contaminated w/ sand & soil. Afterwards you should cut off or rip off the small roots. (Unless you bought ready-to-eat field salad at your trusted food store already cleaned!) Use your salad spinner to dry the field salad as much as possible.

Now we need potatoes – boiled potatoes. I’m honest: it isn’t economic to cook about 3 potatoes – so think ahead & store some boiled potatoes from yesterday or the day before yesterday or… if you plan to do some field salad w/ potatoes… or just boil a lot of potatoes for future use!

Next we’ll need hard-boiled eggs (same procedure & thinking as for the potatoes) which we cut w/ an egg slicer lengthwise & across.

The rest will be chopped as usual.



Everything will end up in our salad bowl.



Next step is the vinaigrette:

  • olive oil
  • balsamic vinegar
  • mustard
  • salt & pepper

will be combined by shaking vigorously our sealable  container.

Now mix everything!


…. & voilà: today’s salad is ready!



roaming fields w/ field salad & potatoes

Prep Time: 20 minutes

Servings: 2

roaming fields w/ field salad & potatoes

Another salad quickie: today we're dealing w/ field salat made rich by potatoes & eggs!


  • 100 gr field salad (cleaned)
  • 25 gr arugula
  • 2 hard-boiled eggs
  • 3 boiled potatoes
  • 1 spring onion
  • 3 small tomatoes like cherry tomatoes or plum tomatoes
  • for the dressing:
  • 4 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 2 tsp mustard
  • salt & pepper

How to...

  1. Clean the field salad & the arugula.
  2. Chop the spring onion & the tomatoes.
  3. Chop the boiled potatoes (assuming that you can fall back on already boiled potatoes).
  4. Cut the egg w/ an egg slicer lengthwise & across (assuming...).
  5. Put everything in a salad bowl.
  6. Mix the dressing as usual by shaking vigorously in a sealable container.
  7. Pour the dressing over the salad & mix again.
  8. Serve immediately!


Prep Time: The time for boiling of potatoes & eggs is not included.

Mustard: I recommend a strong mustard - think of the potatoes that need some kick!


If comparing the vinaigrette for field salad with the vinaigrette of previous leaf salad recipes (e. g. mixed leaves) you’ll notice that we prepared a little more vinaigrette this time: it’s because of the boiled potatoes which tend to soak any liquid.

Furthermore we incorporate ingredients which need a special preparation (boiling potatoes, boiling eggs): time, time…. However, let’s stay positive: we can easily process leftovers or prepare somewhat more of the stuff for the next days!


The businesswoman with too may office hours thinks

I see, I see… in general we’re always mixing salad leaves w/ some more ingredients & shaking our vinaigrette: it’s quick & easy. It depends on me how much preparation work has to be done to get the ingredients ready. I guess there’ll be a general post on the general possibilities soon!



Spread the word. Share this post!