Bonga Roasted Potato Salad

Serves 4.

Potatoes meet their new best friend — Bonga Spice— in the kicky dressing for this salad. We parboil and then roast the potatoes to ensure a great texture and to enhance their flavor. We included arugula for its peppery bite (but baby spinach works well if arugula’s not for you).   

Bonus tip for leftovers (if you have any!): Chop leftover salad and sauté it in a cast iron skillet until the potatoes are browned and greens are wilted. Top with a fried egg for an almost instant breakfast hash.  

1½ pounds red baby potatoes
4 tablespoons extra virgin olive oil, divided
1 teaspoon salt, divided
2 teaspoons Bonga Spice, divided
1 clove garlic, grated
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 cups arugula or baby spinach
2 scallions, thinly sliced
½ cup parsley, roughly chopped

Bring a large pot of well-salted water to the boil. Add the potatoes and boil until they are just cooked through (a fork inserted into one should meet only a little resistance), 5–7 minutes. Drain the potatoes and let them rest for 5-10 minutes to dry.

Preheat the oven to 425° F.  Line a rimmed sheet pan with foil.

Cut the potatoes in half and mound them on the center of the prepared sheet pan. Drizzle with 2 tablespoons of the oil, then sprinkle with ½ teaspoon of the salt, and 1 teaspoon of the Bonga Spice. Use your hands to turn and mix the potatoes, coating them with oil and seasoning. Spread the potatoes over the pan, making sure that they’re sitting cut-side down. Roast until the cut sides are well-browned and crispy, about 15 minutes. Allow to cool to room temperature.

Make the dressing  Put the grated garlic and lemon juice into a small bowl or measuring cup and let rest for 10 minutes (to tame the garlic a bit!).

Add the remaining 2 tablespoons oil, mustard, and the remaining salt and Bonga Spice. Whisk until the dressing is emulsified.

Make the salad  Transfer the cooled potatoes to a large mixing bowl and add the greens, scallions and two-thirds of the dressing. Toss to combine. Add more of the remaining dressing as desired or offer it on the side. Serve the salad at room temperature.

If you make the salad ahead and refrigerate it, let it come back to room temperature before serving.