Potato'zanella Salad Recipe

united-states-potato-board-salad potato zanella recipe

Substitute Bread with Potatoes with a Colorful Potato'zanella Salad

by VERGE Staff | Food and Home | Thursday, Saturday, September 19, 2015 

Since fresh and colorful ingredients are becoming more and more abundant on our plates, allow the many types of potatoes to be star ingredients in your recipes. Potatoes add nutritional value and a variety of colors, flavors and textures to your favorite dishes. 

If you’re in need of inspiration, take a lesson from Hungry Girl Lisa Lillien who is known for creating healthful recipes that never lack in flavor, just like her latest potato dish, Potato'zanella.

A traditional panzanella salad calls for cubes of bread. However, this reinvented Potato'zanella salad uses potatoes instead of bread. It's a great substitution for those on gluten-free diets, and it also keeps the dish light, fresh and full of vegetables. The Potato'zanella salad is easy to prepare — just toss together cherry tomatoes, cucumber chunks, spinach, red onion, basil, and a flavorful dressing with the halved fingerling potatoes to complete the dish. This twist on the traditional adds a punch of nutritional value to this tasty dish.

No matter what you serve this season, don't forget the nutritional power of potatoes: one medium-size (5.3 ounce) skin-on potato contains just 110 calories per serving, boasts more potassium (620g) than a banana (450g), provides almost half the daily value of vitamin C (45 percent), and contains no fat, sodium or cholesterol. With seven unique potato types and many ways to prepare them, you can enjoy potatoes every day of the week and substitute them into any dish.

Potato'zanella Salad Recipe

Prep: 10 minutes

Cook: 30 minutes 

Servings: 4



1 lb. fingerling potatoes, halved lengthwise

1 tsp. olive oil

1/8 tsp. salt

1 cup halved cherry tomatoes

1 cup cucumber cut into chunks

1 cup chopped spinach leaves

1/2 cup chopped red onion

2 tbsp. chopped basil


2 tbsp. red wine vinegar

1 tbsp. olive oil

1/2 tsp. Dijon mustard

1/2 tsp. chopped garlic

1/8 tsp. each salt and black pepper


Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

Place halved potatoes in a large bowl. Drizzle with oil, sprinkle with salt, and toss to coat.

Place potatoes cut sides down on the baking sheet. Bake until tender and browned, 25 - 30 minutes.

Let cool slightly, about 15 minutes. Transfer to a large bowl, and add remaining salad ingredients. Mix well.

In a small bowl, whisk together dressing ingredients. Drizzle over salad, and toss to coat. Dig in!

Nutritionals per serving (about 1 1/3 cups): 150 calories, 5g fat, 175mg sodium, 25g carbs, 3.5g fiber, 3g protein.

Photo caption: Potato'zanella Salad from Hungry Girl and the United States Potato Board. Photo courtesy of United States Potato Board.


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