Sunflower Potato Salad

Early Summer


40 mins


~8 side servings

We hoped this would be a simple dish that could be easily shared for any 4th of July festivities. By giving the potatoes time to marinade with the dressing, we’re able to get the creamy texture expected in a potato salad. The microgreens pack a surprising amount of sunflower flavor that give the salad a unique brightness that screams baseball, fireworks, and summer. Enjoy with friends alongside grilled veggies and meats (all locally sourced, of course).


from your CSA Club Share

  • Potatoes – ~2 lbs (all of them in your share)

from your pantry

  • Salt – to taste

larder items

  • Potato Salad Marinade – 1 pt
  • Sunflower Microgreens – 1 flat


Nothing special for this recipe!



  1. Chop potatoes into 1” pieces.
  2. Add to a pot, and cover with cool water. Salt generously.


  1. Bring pot to the stove, and over medium high heat, bring to a simmer. Cook until potatoes are easily pierced with a fork or paring knife (~10 mins). Drain, and allow to cool (best here to spread the potatoes out on a sheet pan to cool evenly.)
  2. Once cooled, add potatoes to a large bowl or container with a tight fitting lid (ideally, this would be the container you would like to serve it out of). Add in the marinade and mix well. Cover and store in the refrigerator overnight, or at least 4 hours.


If you are taking this dish to a party, add the sunflower microgreens into the container on top of the potatoes, and then toss together once you arrive. This will keep the sunflower microgreens as fresh as possible.
Otherwise, once you are ready to serve, remove the potatoes from the refrigerator, and add the sunflower microgreens. Toss, taste, and adjust seasoning, if needed.