06 May 2012

spring-time. potato-salad.

I have always been a fan of potato salad-- since I was a kiddo. My grandmother, or as we endearingly call her--Baba, always makes the best potato salad. Just super simple. I usually make mine with no-fuss, but I thought I would add a burst of Spring inspired ingredients & really round out the salad to being a little lunch. I am almost done classes for the Spring semester, so I am still working on easy recipes, that are relatively healthy but satisfying. This fits the bill. 

spring time potato salad. 
If you are pressed on time--like you can't even spare 3 minutes--you could just substitute a jarred pesto for the greens & just add that to the veganaise. Also, if this seems like a lot of dressing--don't worry--it really gets absorbed, especially once it hangs out in the refrigerator for a few hours.

about 8 red potatoes, skin still on diced
3-4 free range eggs
  1. Put into a large pot, cover with cold water & a pinch of salt. Cover the pot & bring to a boil then lower heat just a little so the water doesn't go ballistic. Cook until the potatoes are tender (but not too soft), about 8-10 minutes.
  2. Put in a strainer & rinse with cold water.

2 big handfuls of fresh spinach, arugula, herbs (whatever you have on hand or prefer)
2 TBL raw sunflower seeds
sea salt & cracked pepper
1/4 cup olive oil
  1. Put greens, seeds, & seasoning-- except the oil into the food processor. Pulse until the greens are pureed. Pour oil in until combined. Scoop into a large serving bowl.

1/3 cup vegenaise (or your favorite mayonnaise)
1/2 red onion or scallions, finely diced
sea salt & cracked pepper, to taste
  1. Add the vegenaise to the greens puree and whisk until combined. Add cooled potatoes & red onion. 
  2. Peel the eggs & dice. Add to the bowl.
  3. Stir until everything is nicely covered & season to taste.

happy eatings & cheers! 
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