Buttercream potatoes are small, tender, new, yellow potatoes. Around 1-inch in diameter, they really do taste buttery. You can boil or steam them, but roasting tossed with a little olive oil, salt and pepper produces a particularly delicious side dish. Because they’re softer than other potatoes, they tend to break up when tossed in potato salads, so they go beautifully with the greens used here (arugula and kale) because those hold their shape.

Goat cheese is easy on the digestive system (unless, of course, you can’t do dairy), and it’s delish to boot. Use the Beldi oil-cured olives here, and you’ll be addicted. Yes, they’re pitted, which makes life easier.

Serves 6-8     

Scrub potatoes, but don’t peel because you’ve used organic! Cut into bite-sized pieces and place in a pot with water about 2 inches above. (Buttercream potatoes are typically small, like fingerlings, except that they’re round, so all may have to do is halve or quarter.) Simmer over medium heat until tender, about 5-10 minutes. Pour into a colander to drain and then into a large mixing bowl.

While potatoes are cooking, prepare kale and place into a large mixing bowl. Toss with onion, salt, pepper, EVOO and lemon juice. Drain potatoes and add to kale mixture. Toss gently with a rubber spatula. When the potatoes have reached room temperature, add arugula, goat cheese and olives. Toss again and serve to cries of rapture.

Note: Olive oil that’s heated loses most of its flavor, but here it’s “raw.” So this is a great opportunity to try a really rich, fragrant oil. We’ve finally gotten bulk olive oil back, now from a Greek estate that also supplies the kitchens of Boston luminary chefs Ana Sortun and Barbara Lynch. We’ve also got our first shipment in almost a year of pine-smoked olive oil from Spain.