Thursday, April 3, 2014
Lunch! Potato salad!
Since it is getting warmer up here in the Northeastern United States, soon everyone will be rushing outside for picnic season. And what doesn't say picnic as much as good old potato salad. So I set out to make the dish vegan- and healthy! I added a unconventional veggie, Bok Choy. It's chock full of vitamins, and added a different taste. So-- here;s how it went down:
8 small red potatoes
2 cups Bok Choy- chopped and steamed.
1/2 cup red onion diced fine
3/4 cup broccoli- chopped and steamed
2 RIPE avocados
1 cup grapeseed oil Veganese
1/2 teaspoon organic mustard
1/2 teaspoon rice vinegar
1 teaspoon lemon juice
1/2 teaspoon dried basil
1 teaspoon paprika
1 teaspoon parsley flakes
Dice the potatoes and boil for 5 minutes, leaving the skins on. then drain.
In a large bowl, mash the avocados and add Veganese. mix well, and then add mustard, vinegar, lemon juice, basil, parsley, and 1/2 teaspoon of the paprika.
After potatoes cool, add them to the mix, and blend well. Then add all the other veggies, and garnish with the rest of the paprika.
I think this potato salad would satisfy even the most die hard non-vegan.
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