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Showing posts with label potato salad. Show all posts
Showing posts with label potato salad. Show all posts

Thursday, July 4, 2013

RED, WHITE AND BLUE POTATO SALAD FOR FOURTH OF JULY

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This salad is one of my favorite recipes from my book "World Vegan Feast", and a great one for any summer celebrations, picnics or potlucks. 

Happy Fourth of July to my American readers and friends!

Printable Copy
RED, WHITE AND BLUE POTATO SALAD (OR RED AND WHITE FOR CANADA DAY)
(July 1st/Canada Day; July 4th/USA)
Serves 6

This recipe is from my book "World Vegan Feast" (Vegan Heritage Press, Woodstock, Virginia, 2011), and I have added some new information about cooking potatoes in this version of the recipe.
This patriotic salad makes a delicious counterpart to your favorite vegan burgers (here's my latest version), or even as a light main dish.  If you aren’t American or Canadian, you can simply use any kind of waxy, thin-skinned new potato wherever you are!

NOTE ON COOKING POTATOES: Use waxy potatoes for potato salads, rather than baking potatoes.  Waxy potatoes contain less starch and hold their shape better after cooking.  Steaming is the preferable method of cooking, and also microwaving (instructions in recipe), especially for blue and purple potatoes, which I find tend to get mushy when boiled.  Common white waxy potatoes in North America are round whites and long whites-- they have very thin skins.
Ingredients:
2 pounds new or nugget potatoes: use half white potatoes and red potatoes, or use 12 ounces white potatoes, plus 10 ounces each of red and blue potatoes
Dressing:
1/2 cup vegan broth
2 tablespoons extra-virgin olive oil 
2 tablespoons red wine vinegar
1 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 tablespoon brown sugar
1/2 teaspoon salt
1 clove garlic, crushed
freshly-ground black pepper to taste (Note: I like this with plenty of pepper!)
Additional Ingredients:
1 small red onion, finely chopped
2 large green onions, sliced 1/8-inch thick
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1/2 cup crumbled extra-firm tofu, drained
1/4 cup vegan parmesan substitute (such as my "Walnut Parm" from "World Vegan Feast"; or Parma!; or Go Veggie! Grated Parmesan Flavor Cheese Alternative,  formerly known as Galaxy Vegan Soy Parmesan; or my Okara Parmesan; or Parma Zaan Sprinkles )
Gently scrub the potatoes, but leave the skins on.  Leave the potatoes whole if they are very small nuggets.  Otherwise, cut into 1-inch dice.  Steam the potatoes over simmering water until  tender, about 15 minutes.  Alternative (and recommended for blue potatoes) directions: Micro-steam the potato chunks in a covered microwave-safe casserole.  For 2 lbs potatoes, peeled, cut into 1-inch chunks, rinsed well, and drained, cook at 100% power for about 12 minutes. You do NOT need to add water to the casserole, BTW.

Transfer them to a serving bowl.
In a small bowl, combine the broth, oil, both vinegars, mustard, sugar, salt, garlic, and plenty of black pepper.  Whisk together to blend well, then the Dressing over the still hot potatoes.  Add the red and green onions, dillweed, tofu and vegan parmesan. Toss well to combine.  Cover and refrigerate until serving time.
Enjoy!

Friday, September 7, 2012

LEMONY GREEK-INFLUENCED POTATO SALAD WITH ARTICHOKES, WHITE BEANS, OLIVES AND FENNEL

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Last Sunday I realized that I (gulp) hadn't made a potato salad yet this summer!  What is wrong with me?  I've made all sorts of grainy/beany/vegetable-y/fruity salads this summer, but no potato salads.  I needed to take something to a potluck meeting the next day (and DH needed something portable to bring for lunch)-- potato salad would be just the thing, I thought.  So,while we were walking our new doggy resident, Pheobe (see picture below), through the winding, up-and-down path in the woods, I was devising a new potato salad in my head.  I wanted it to be a-meal-in-itself, not too high in fat, to be lemony and have some Greek components, including something with a pleasant crunch (I thought that fennel would work well here, with it's pleasant anise-like fragrance).  As soon as we got home, I set to work on it with what I had in the house, scribbling down ingredients, measurements and instructions as I went.

Pheobe and the cats waiting for dinner

The happy result was the following recipe, which DH and the potluck-ers all heartily enjoyed, and I hope you will, too.

Printable Recipe

BRYANNA'S LEMONY GREEK-INFLUENCED POTATO SALAD WITH ARTICHOKES, WHITE BEANS, OLIVES AND FENNEL 
Serves 12 (approximately)

Fennel bulbs
4 lbs. Yukon Gold potatoes
1/4 cup dry white wine OR dry white vermouth
1 1/2 teaspoons salt
3 cups coarsely chopped fennel bulb
One 19 oz. can white kidney or cannellini beans, rinsed and drained
1 1/2 cups sliced marinated artichoke hearts, drained
1 cup whole pitted kalamata olives (smallish ones)
1/2 cup chopped green onion bottoms or chives
4 tablespoons chopped fresh dill weed OR 1 tablespoon dried
handful of chopped fresh Italian parsley
Lemon Salad Dressing (see below)
1 cup vegan mayonnaise (preferably reduced-fat) OR my homemade low-fat vegan mayo (hemp version here and new VEGG [yolk substitute] version here)  OR Tofu Mayonnaise
freshly-ground black pepper to taste
grated zest and juice of 1 large lemon
Lemon Salad Dressing:
1/3 cup Oil Substitute for Salad Dressings
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon smooth Dijon mustard
3/8 teaspoon salt
1 small clove garlic, crushed

Scrub the potatoes, but don't peel.  Cut into 3/4" chunks (more or less) and steam, pressure-steam or micro-steam them until just tender-- not mushy.  (Pressure-steaming or micro-steaming are the most energy-efficient [and nutrient-saving] methods, BTW.  Regular steaming is preferable to boiling because it conserves nutrition and uses less water, and.thus, less energy to heat up the water.)  Place the potatoes in a colander rinse briefly and let drain.

When well-drained, place the potatoes in a large bowl and toss with the wine and salt.  Add the fennel, beans, artichoke hearts, olives, green onions, dill and parsley, and toss gently.

Mix up the Lemon Salad Dressing and toss it with the salad.  Then fold in the mayonnaise, mixing evenly.  Taste for salt and add a liberal grinding of pepper and the zest and juice of the lemon.  Mix well.

It's best to let this sit in the refrigerator for a few hours before serving, so that the potatoes soak up some of the flavorful dressing.


Nutrition Facts (calculated using Reduced-Fat Vegenaise-- it would be lower in fat and calories if you use my lowfat vegan mayo, or the Tofu Mayonnaise, and slightly lower if you use the Spectrum reduced-fat mayo)
Nutrition (per serving): 417.9 calories; 28% calories from fat; 14.0g total fat; 0.0mg cholesterol; 772.1mg sodium; 1648.2mg potassium; 62.0g carbohydrates; 12.6g fiber; 1.4g sugar; 49.4g net carbs; 14.8g protein; 8.7 points.

Enjoy!






Monday, July 24, 2006

POTATO, ROASTED CORN, AND BEAN SALAD

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It's a bit cooler than the other day, but still definitely salad weather! And hearty salads are great for the Weight Watcher's Core Plan, which I am following just now. I made a wheat berry salad (I'll post that later in the week), but I wasn't sure DH would like it, so I wanted to make an interesting potato salad as a back-up. It was both delicious and eye-appealing.

Printable Recipe

BRYANNA’S POTATO, ROASTED CORN, AND BEAN SALAD
Serves 12

4 lbs. new boiling potatoes or red-skinned potatoes, peeled (cut into same-sized chunks if too large to cook whole)
2 c. shelled frozen edamamé (green soybeans), or baby lima beans (or use shelled or frozen baby peas)
4 cups fresh or frozen sweet corn kernels
2 medium onions, thinly sliced and soaked in boiling water to cover for 10 minutes, then drained
NOTE: I only had regular onions, and this process makes the taste much less strong. I you want the onions really raw, use a sweet onion instead.
1/4 c. cider vinegar
Salt and freshly-ground black pepper to taste
1/4 c. minced fresh tarragon (or 4 tsp. dried tarragon)
2 medium ripe, firm tomatoes, diced
CREAMY VINAIGRETTE:
NOTE: If you prefer not to use the starch mixture, use the broth from cooking chickpeas instead.
1 c. COLD vegetarian broth
2 tsp. cornstarch (organic is available) or potato starch
1/3 c. cider vinegar
1 tsp. salt
freshly-ground black pepper
1/2 c. Tofu Mayonnaise or my Lowfat Eggless Mayonnaise (here's my new version with no extracted oil) or use reduced-fat 9thought higher in calories than the above) Veganaise

Cover the potatoes with water and bring to a boil. Cover and simmer until they are tender, but still firm.(OR micro-steam them in a covered microwave-safe casserole for 8-10 minutes-- no water necessary.) Drain in a colander and peel them with your fingers under running cold water (or leave the peel on, if you prefer-- I did because I like the color of the pink-red peels).

Drain them again and cut into medium dice, or thick slices, as desired. Toss the potatoes in a large bowl with vinegar, onions, tarragon and salt and pepper to taste. Set aside.

Cook the beans in boiling water to cover for about 5 minutes, or until crisp-tender. Drain and cool under cold running water. Drain well again. (NOTE: If you use frozen baby peas, just cover them in boiling water and let thaw, then drain.) Fold the beans into the potatoes.

Spread the corn (thaw the frozen kernels in boiling water, then drain first) on a cookie sheet sprayed with oil from a pump sprayer. Spray the top of the corn with a little more oil. Broil just until the corn starts to brown and char a bit around the edges and on top.

To make the Vinaigrette, stir the starch and broth together in a small saucepan. Stir constantly over high heat until the broth thickens and clears (cornstarch has to boil; potato starch does not). Whisk in the vinegar and salt. Add the mayonnaise and blend until smooth with a stick/immersion blender (or blend in a blender or food processor).

Pour the mixture over the potatoes and beans and stir gently, sprinkling with pepper to taste. Add the diced tomatoes and stir gently; taste for salt. Place in a serving bowl and refrigerate until serving time. Serve on crisp romaine lettuce leaves, if you like.

Nutrition (per serving; made with my homemade Tofu Mayonnaise):
223.6 calories; 3% calories from fat; 0.9g total fat; 0.0mg cholesterol; 328.0mg sodium; 1120.5mg potassium; 49.4g carbohydrates; 5.8g fiber; 2.7g sugar; 43.6g net carbs; 7.2g protein; 3.7 points.

We had this last night with grilled Tofurkey veggie "Italian Sausages" and Avocado, Tomato, and Wheat Berry Salad.



Enjoy!

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