Potato Salad!

What says Summer more than potato salad? I decided to try something different and cook the diced potatoes in a bowl with water in the microwave, which is now my new way of cooking them because it’s faster than the stovetop. I also don’t peel my potatoes because I like the skin. I was so happy that I had just enough mayo (whew!) in the fridge to make the dressing. This salad is not vegan but could be tweaked if you used Veganaise. This comes together semi quickly but the prep time is a bit longer because you have to let the potatoes cool completely (otherwise it soaks up all the dressing). So, cook the potatoes, and go about your business and let them cool. For the dressing, I didn’t write down actual measurements because that’s not how I cook. Add a little at a time until you arrive at the right taste for you. Right? Right. You can add more potatoes or eggs or pickles. I will leave that up to your discretion because hey, you’re an adult and can make these decisions. This recipe will serve 3-4 people. Or, one person over the course of several meals.

Salad:

  • 2 medium russet potatoes, washed, skin on
  • 2 hardboiled eggs, chopped
  • 2-3 dill pickle spears, chopped
  • 2 stalks of celery, chopped

Dressing (you can eyeball this. I estimated measurements):

  • 4TB of mayo (or, as I “measured” it, several squirts from the bottle)
  • 2TB yellow mustard
  • 1 glug of canola oil
  • dash of mustard powder
  • dash of chives
  • salt/pepper to taste

Directions:

Wash/scrub potatoes and dice them into bite size pieces, add to large, glass bowl and cover them with water. Cover the bowl with a piece of wax paper and cook in microwave for about 10 min. My microwave has a “potato” setting, so I used that and selected “2 potatoes” which was about 8 minutes. I added a couple extra minutes to that. You can figure out the done-ness of the potatoes by piercing with a knife.

Once cooked, drain potatoes in a colander and run under cold water for a brief moment. Let them cool. Once cooled, add the chopped egg, pickles, and celery to the same bowl. Now, let’s make the dressing.

In a small bowl, add mayo, mustard and oil, mix with a fork or a tiny whisk. Add mustard powder, dill and hey, if you have onion powder, add that too. Taste it to see if the measurements are okay, if not, adjust according to your tastes. Add dressing to the vegetables. Stir it up so everything is coated. Do you need more dressing? Well, make a little more! I don’t like “soupy” potato salad. I like everything just coated.

I was so happy I took the initiative and made this as part of my dinner this past week. Yay for leftovers! I had this salad with a veggie “chicken” patty, slices of tomatoes on a pretzel roll. And yes, I put yellow mustard on my chicken patty because yellow mustard beats that spicy brown crap any day. That’s the hill I choose to die on.

Enjoy!

potatoes and veg, pre-dressing

potato salad, complete!

Black Bean, Edamame, Carrot and Corn Salad with Lime, Olive Oil and Mayo Dressing

Elote was one of my favorite restaurants in Brooklyn. Several a Saturday afternoon was spent in the backyard, consuming too many margaritas with friends. I also love eating elote, except not in public because I make such a mess of myself. Ha. Anyway, I was going to make my usual black bean, edamame and carrot salad, but went a different way. I’m glad that I did. Klass is a chili powder, lime seasoning that you should be able to find in your local grocery store. If not, online.

  • 1 can black beans, rinsed
  • 1 package edamame, thawed
  • 1/2 C carrots, sliced
  • 1 ear of cooked corn, sliced off cob
  • 1/4 C olive oil
  • juice from 2 limes
  • 3-4TB mayo
  • Klass seasoning to taste

For the edamame, I usually thaw it in a bowl with a little water in the microwave for a minute, then drain it. Add to the black beans, carrots and corn. Whisk up the olive oil, mayo, lime juice and seasoning. I added the juice of two limes, you could add more to thin out the mayo as well.

black bean, edamame, corn salad!

black bean, edamame, corn salad!

Klass seasoning & lime

I have Klass!

Brown Basmati Rice and Black Bean Salad with Tangy Lime Dressing

It’s finally getting warmer in Brooklyn, to the point I had to switch on the A/C for a few days (Con Edison loves me). For me, when it’s warmer outside, I’d rather eat lighter meals that can be served cold. This is a nice, light lunch or dinner option. I think you can add diced pepper and corn to this salad and that would work well too. Go on and make yourself a margarita too!

  • 2 C. cooked brown basmati rice, cooled
  • 1 can of black beans, rinsed and drained
  • 1/2 avocado, cubed
  • 1 medium tomato, chopped
  • 4 scallions, sliced
  • 1/4 C. Bulgarian feta cheese, crumbled (optional)

For the dressing:

  • 2-3 TB mayo
  • 1/4 C. lime juice
  • 2 TB olive oil
  • 1 tsp chili powder
  • dash of salt/pepper
  • dash of crushed red pepper flakes

Add all ingredients in a small bowl and whisk together until smooth. Adjust accordingly, ie: if you want it tangier, add more lime juice, more creamy, add a bit more mayo. Note: I used bottled organic lime juice (Santa Cruz brand). It’s pure lime juice, no sugar or extra crap. I also use it to make margaritas [upcoming post!])

In a large bowl, add beans and vegetables to cooled rice. (you want to use cooled rice because you don’t want mushy tomatoes and cooked avocado, nor do you want the dressing warmed by the rice). Add dressing and mix until everything is coated. Add crumbled Bulgarian feta on top. Bam, you’re done. With this recipe, I’m pretty sure you CAN win friends with salad

Now, go do your laundry that you’ve been putting off for a few days.

Green bean, Carrot, Chickpea Salad

When I was a kid, we used to pick green beans from my grandma’s garden in MI. I liked green beans so much so, I couldn’t wait until we got in the house to wash them, that I’d just eat them straight after picking them. My brother hated green beans, and still does to this day. So, more for me! I wasn’t a fan of green bean casserole that always seemed to make an appearance at family holiday dinners. I like my beans steamed or sauted with olive oil or butter and some lemon juice. Or, I love them raw in a salad. Originally, I was just going to do an olive oil and red wine vinegar dressing, but decided upon a creamy dressing of mayo, ground yellow mustard, olive oil and lemon juice (this is the same dressing from the previous recipe here This would be a great side dish any time of the year…but, it makes me think of summer because it’s fresh and crisp.

  • 1 pound green beans, trimmed, washed
  • 1/2 a red onion, minced
  • 8-10 baby carrots, sliced thin
  • 1 can of chickpeas, rinsed and drained
  • handful of chives

Dressing

Whip together the following in a small bowl:

  • 2 TB dijon mustard (I used OrganicVille brand)
  • 2TB Mayo
  • healthy glog of extra virgin olive oil
  • juice of half (or a whole) a lemon

Rinse and trim the green beans, cut them in half and put them in a large bowl. Add diced red onion, cut carrots and can of chickpeas. In a separate bowl, combine dijon mustard, mayo, olive oil, lemon juice, salt and pepper and whip together until smooth. Add dressing to veggies and stir until well-coated. Add some fresh chives too if you like.

Chickpea, Broccoli and Carrot Salad with Lemon-Mayo-Mustard-Olive Oil Dressing

Chickpea, broccoli, carrot salad with mustard-mayo-olive oil-lemon dressing. Delicious!

Chickpea, broccoli, carrot salad with mustard-mayo-olive oil-lemon dressing. Delicious!

Sometimes I think I can be a raw foodist, but then I remember how much I love sweet potato fries and my Mom’s homemade, warm chocolate chip cookies and I scrap that idea. I can be an occasional raw foodist, one who eats a lot of various kinds of salads, right? Right. In fact, this was my lunch today.

  • 1 can of chickpeas, rinsed, drained
  • 1/2 C chopped carrots
  • 1/2 C broccoli florets (cut really tiny)
  • 1/4 C chopped onions

Dressing

Whip together the following in a small bowl:

  • 2 TB dijon mustard (I used OrganicVille brand)
  • 2TB Mayo
  • healthy glog of extra virgin olive oil
  • juice of half (or a whole) a lemon

Put chopped veggies and chickpeas in a large bowl, drizzle the dressing and mix until the beans and veggies are well-coated. I measured out the dressing and it’s about 1/3 of a cup. I did add a little more mustard because the flavor is just so nice.