Potato salad basically marks the beginning of summer for me.. well, at least is the most nostalgic summer food! The beginning of summer is all about not having to wear a coat, scarf and mittens to walk to the store, 2 minutes away. YES!
But many of us cannot enjoy a regular potato salad because of dietary restraints (i.e. most places slather the potatoes in sour cream, mayonnaise and butter.. yum?). So, we are forced to go homemade (which probably turns out better, anyways) or store-bought for “vegan” potato salads. I decided, this year, I wanted to try a lighter, simpler version of this salad with more greens and less sauce.
Plus we got a big bag of potatoes the other day for $.98!
I only used 2 potatoes for this salad because I was making mashed potatoes too (a lot of potatoes that night!) and it’s just the 2 of us. You can also use any dressing you want but for an easy balsamic vinaigrette just use the recipe below.
· 3/4 cup olive oil
· 1/4 balsamic vinegar
· salt/pepper to taste
· salad dressing
· potatoes (1 per person)
· olive oil
· chili powder
· garlic powder
· fresh/dried parsley
Preheat oven to 375F. Cut potatoes into bite-sized pieces. In a bowl, mix with olive oil, spices and parsley to coat. Place on pan, add pepper/salt to taste. Cook for approximately 20-25 minutes, flip and finish cooking for 10 minutes. (I usually turn the oven down to 350F for the last ten minutes.)
You can also cook them in a frying pan (with the lid on and mixing them every 5-10 minutes) for about 25 minutes and they’ll be cooked thoroughly.
After taking the potatoes off the heat, you can add them to the salad right away or wait a bit to cool them down. Don’t forget to add your salad dressing!
Enjoy the rest of your Sunday (and long weekend for some of you lucky Canadians!)!