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Rustic Spring Potato Salad


  1. 1 pound roasted fingerling potatoes (or any small potato)
  2. 2 tbsp. Cold-pressed Hemp oil
  3. Two cloves garlic, minced
  4. ½ tsp. sea salt
  5. 1/8 tsp. black pepper
  6. One head butter lettuce, chopped or torn
  7. Four radishes, thinly sliced
  8. Two green onions, sliced
  9. 2 tbsp. chives, sliced
  10. 3 tbsp. Ayurvedic Essentials Hemp Hearts

Creamy Lemon Mustard Vinaigrette

  • ¼ cup Cold-pressed Hemp oil
  • 3 tbsp. lemon juice
  • 1 tbsp. Ayurvedic Essentials Hemp Hearts
  • 2 tsp. Whole grain mustard
  • ½ tsp. Lemon zest
  • ½ date, optional
  • ¼ tsp. sea salt


  • Preheat oven to 400°F
  • Wedge potatoes in half lengthwise and place on a sheet tray.
  • Drizzle potatoes with olive oil, salt, pepper, and garlic then toss to coat.
  • Roast in the oven for 20-25 minutes until golden on the outside and tender on the inside.
  • Take potatoes from the oven and let cool slightly.
  • Meanwhile, mingle all vinaigrette ingredients until smooth.
  • In a considerable serving bowl, toss potatoes, dressing, and all remaining salad ingredients except lettuce together in a bowl.
  • Fold in lettuce at the last minute just before serving.

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