Whenever
I feel like cooking vegetarian, I take one of Heidi Swanson’s cookbooks off my
shelf and lose myself in it. Heidi Swanson is the author of the super healthy
and natural food blog 101 cookbooks and personally taught me that what I
thought was healthy, low-processed food was actually not. I know I have
discussed her on this blog in the past, but she really deserves a 100 mentions.
Her ‘Mostly not Potato Salad’ was the inspiration for this recipe. The
different mustards and red wine vinegar create a certain French flavour, which
works beautifully with the potatoes and green vegetables. I substituted dill
for chives, pickles for green beans and avocado for leek; I figure if you keep
the vegetables green you can change them around!
INGREDIENTS
- 850g pink potatoes, unpeeled or peeled and cut into quarters
- 3 tablespoons fresh chives, finely chopped
- 1 large cucumber, unpeeled and roughly chopped
- 2 stalks celery, roughly chopped
- 4-5 small pickles, roughly chopped
- 1 small ripe avocado, roughly chopped
- a handful of baby spinach leaves, washed
Dressing
- 2 teaspoons wholegrain mustard
- 2 teaspoons dijon mustard
- 2 tablespoons lime juice
- 3 tablespoons red wine vinegar
- pinch of sea salt
COOKING
1. Bring a large saucepan of water to the boil. Add potato pieces and cook, covered, for 10 minutes or until potato is just tender. Remove from heat and drain well with cold water. Place in a large serving bowl.
2. Meanwhile, make the dressing by whisking all the ingredients together.
3. Place the chives, cucumber, celery, pickles, avocado and baby spinach leaves in the serving bowl with the potatoes. Toss well to combine. Drizzle the dressing over the top of the vegetables and toss again if desired.
Serves / 4 as a main / 6 - 8 as a side
Total Preparation time / 20 minutes
Total Cooking time / 16 minutes
x E
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