VEGAN POTATO SALAD

May 3, 2017

Summer picnics, parties, festivities and hopefully the weather, are right around the corner. Today's

 

Tasty Tuesday is inspired by all the fun things to celebrate during the summer months, you know, all the gatherings where you're asked to bring a dish. If you're like me you forget about the dish until a couple hours before the event leaving you scrambling. I hate being the one that brings a store bought dip, the usual veggie tray, or a nice apology about how, "I completely forgot to bring something and I'm sure you have enough food already," assuming everyone else remembered to bring a dish. Not this year though, I'm on top of it with today's featured recipe. 

 

This potato salad will leave your taste buds happy and you not feeling bad about eating ALL that mayonnaise.

 

I frequently mention my husband in these posts as he's my guinea pig, our brief conversation went like this: 

 

Me: Do you like potato salad (something I should know after seven years of marriage, but that's neither here nor there)? 

 

Him: I like anything with mayo in it! 

 

Me: Evil laughs to myself....bahahaha! 

 

His feedback on the salad is below the recipe. 

 

Ingredients:

2 pounds small red potato, scrubbed and sliced into 1/4- inch thick rounds 

1 tablespoon salt 

1/4 cup olive oil

1/3 cup lightly packed fresh parsley, roughly chopped, plus more for garnish

1/3 cup roughly chopped green onions, plus more for garnish

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard 

2 cloves garlic, roughly chopped

Black pepper to taste 

3 celery stalks, chopped 

 

 

 

Directions:

  1. In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a pairing knife, about 5-6 minutes. 

  2. Reserve 1/4 cup cooking water, then drain. Transfer potatoes to a large mixing bowl. 

  3. In a small food processor or blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, Dijon mustard, garlic and black pepper. Process until the herbs and garlic have been chopped into little pieces, then drizzle in the reserved cooking water and blend just until emulsified. If not food processor or blender is available, finely chop the parsley and onions and whisk the dressing together until emulsified. 

  4. Drizzle the potatoes with the herbed olive oil mixture and mix well. Potatoes will soak up the liquid. Let potatoes ret for ten minutes, tossing every few minutes. 

  5. Add the celery to the bowl, along with a couple tablespoons each of chopped parsley and green onions. Toss again. Season to taste with salt and pepper, serve immediately, or cover and refrigerate until you're ready to serve. This salad is best served within a few hours, but will keep well in the refrigerator for about two days. 

In case you're interested in my husband's feedback of this dis --, after a couple bites he declares, "It's good, but could use a little more mayonnaise." I consider this a win since he still ate it and thought there was mayo in it to begin with.

 

Okay, not using the words mayo or mayonnaise for a long time now. Enjoy!  

 

 

 

Disclaimer: Fit Club is not a medical doctor and the information contained herein should not be taken as medical advice. These are not intended to diagnose, treat, cure or prevent any health problem. Recommendations by Fit Club are not intended to replace the advice of a physician or health professional. Please consult your physician or a health professional before beginning any diet or exercise program.

 

 

 

 

 

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