I’ve been in a serious food rut lately. You know how it goes. You sort of go on auto-pilot and just buy the same easy things at Trader Joe’s every week? Well, it’s gotten worse in the past month or so. I mean really bad. It’s been either frozen prepared foods or lots of dinners comprising of cottage cheese and crackers (this is an all time low).
So I’m committing to something for the next 60 days: One new recipe a week. Ideally, it’ll be something that I will enjoy munching on for a few days. Also, it’s wedding season again, which means it’s busy over here! So ideally, the recipes will be easy and fun to do.
While we are neither a Paleo nor a wheat-free family, we do love cutting down on the carbs and increasing our fresh vegetables. So this recipe caught my eye yesterday as I was complaining about my food rut and flipping through one of my favorite cookbooks: Heidi Swanson’s “Super Natural Every Day.”
It’s a “Mostly No Potato Salad.” I love potato salad, but I feel guilty eating it. And Justin has a strict “No mayo!” policy. So this recipe has the perfect ratio of potatoes to veggies (for me) and a super tasty dressing (no may, for Justin).
For the Salad:
4 small red potatoes, quartered
Big handful of fresh green beans, cut into 1/2-inch pieces
6 stalks of celery, chopped
1 cucumber, chopped
1 TBS fresh chives, chopped
For the Dressing:
2 TBS whole grain mustart
2 TBS red wine vinegar
1 TBS Olive Oil + a little extra
1/2 tsp natural cane sugar
1/4 tsp fine sea salt
1/4 cup fresh dill, finely chopped
1 small leek, finely chopped (just the white and tender green parts)
1. Put a pot of water on to boil; add potatoes once the water boils. Cook until just tender. Do not over cook! Once you can pierce a fork into the potatoes easily, take them off the burner and drain the water immediately. Chill the potatoes in an ice bath.
2. While the potatoes boil, chop all your veggies and spices. Add a little olive oil to a pan over medium-high heat. Saute the dill with a pinch of salt; just about 1 minute. Then add the leeks. Saute until golden brown, about 5 minutes. Set aside.
3. Make the dressing: Whisk all the dressing ingredients together and then shake well in a mason jar.
4. Compile the salad: Combine all the veggies and potatoes. Then add in the leek and dill mixture (thoroughly). Add the dressing and mix the salad one last time.
NOTE: There is quite a bit of copping involved in this one. So I put on my favorite album, poured a glass of wine, and just had fun with it. The great thing about chopping is that it doesn’t consume any mental energy. So this recipe was easy, fun, and gave me an opportunity to unplug from work and stress and just enjoy the moment. Which is exactly what I think cooking should be! I hope you try the recipe. It’s really good. 🙂
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