And dinner, and quite possibly breakfast tomorrow...
I've been enjoying a number of ongoing conversations with friends who are all on similar dining trajectories these days; dairy-free, low sugar, low-to-no gluten, mostly vegan (and for me, no soy whatsoever) meals that taste FABULOUS. Because really, what's the point in eating anything that tastes like cardboard? I refuse because my taste-buds like to be titillated, and yes that is exactly what I just said.
So!
Today I give you my latest foodie obsession, the FRESH Potato Salad! This is the second batch I've made in a week, as the first batch I served to a group of friends (meat-eaters all) and every last bite was slurped up and seconds had.
~ Fresh Potato Salad ~
(like most of my recipes, feel quite free to tweak quantities and ingredients to what you have on hand!)
You will need:
2 pounds Red Potatoes, cubed into bite-size chunks
2 Bell Peppers (your choice of color), cubed
1 Large Cucumber, cubed
1 1/2 Cups Cherry Tomatoes, halved
A small handful of fresh Parsley (1/3 Cup minced)
An even smaller handful of fresh Thyme (2-3 Tbsp minced)
5-6 Green Onions, chopped
1 Can Black Olives, drained and rinsed
1 Can Beans (I prefer black, but kidney or even garbanzo would work just dandy), drained and rinsed
1/4 Cup Rice Vinegar
3 Tbsp Mild Flavored Oil (I've used both grapeseed oil and canola, and if you really wanted to, I'm sure olive oil would be fine too)
1 Tbsp Salt
A load of fresh cracked Black Pepper (this is an approximate amount ;)
And here's how:
*
Place cubed potatoes in a large pot of water (enough to cover the potatoes by 2 inches), bring to a boil, then simmer for 8-10 minutes (just until you can pierce them easily with a fork). Drain off water, toss the potatoes in the biggest bowl you own, and pop in the refrigerator to cool for about 15 minutes.
*
While potatoes cool, chop the rest of your ingredients (peppers, cucumber, tomatoes, onions, etc.). In a small bowl, mix your dressing: oil, rice vinegar, salt, pepper, fresh herbs. Pour this over the potatoes, mix well, and allow to sit for another 5 minutes while the starches soak up all that deliciousness.
*
Add all veggies, olives and beans to potatoes, give everything a good stir, and eat up! I prefer mine over a bed of lettuces, but of course that's optional. Either way, load up a good size plate because that's how much you'll want as soon as you taste it! Extra special bonus: this keeps really well in the fridge for a couple days too.
Nom it up!
