Friday, October 5, 2012

mostly not potato salad


This is without a doubt my favorite recipe to take to any lunch or cookout. I always get rave reviews because of the great, fresh flavor and the awesome crunch of the salad. It is so much lighter than a traditional potato salad and the colors make it just as lovely to look at as to eat! Sometimes I'll even make it as an entree and add tofu for extra protein. It's always delicious.


Mostly Not Potato Salad
Adapted from Super Natural Everday
Serves 4-6

4 small pink or red skinned potatoes, unpeeled, quatered
Large handful green beans, trimmed to 1 inch
1 leek white and tender green parts, trimmed and chopped
4 stalks celery, trimmed and diced
1 cucumber, unpeeled, seeded and diced into tiny cubes
1/4 cup chopped dill
2 Tablespoons whole grain mustard
2 Tablespoons red wine vinegar
1/2 Teaspoon cane sugar or agave nectar
Extra virgin olive oil
Sea Salt


1. Bring a pot of water to a rolling boil. Salt generously, add the potatoes, and cook until tender but not falling apart, about 10 minutes. Thirty seconds before the potatoes are done cooking, add the green beans to the pot. Drain the potatoes and beans and set aside. 

2.In the meantime, make the dressing by whisking together the mustard, vinegar, 1 tablespoon olive oil, the sugar, and 1/4 teaspoon salt in a bowl (or combine the ingredients in a mason jar and shake until blended). Taste and adjust if needed.


3. In a large skillet, saute the dill in a splash of olive oil over medium-high heat. Add a couple pinches of salt, stir in the leek, and saute until golden and slightly crispy, 4 to 5 minutes.


4. In a large bowl, gently toss the potatoes and green beans, celerycucumber, and half of the leek with most of the dressing. Taste, and add a sprinkling of salt, if needed. Turn out onto a platter and finish with a final drizzle of dressing and the remaining leek. Serve chilled or at room temperature.



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