Saturday, September 25, 2010


The summer is dwindling to a tragic close, yet again.

But when Indian Summer (Native American Summer?) hits, you'd better be ready to make some red, white, and blue potato salad to celebrate the resurgence of warmth & joy.

Here is a sloppy recipe for you:


step one: chop up a bunch of stuff. potatoes. a few of each color. I would try out 3 yukons, 3 red-skinned or cranberry fingerlings, and 3 big old purple/all-blue potatoes. also chop up some red onion and fresh thyme if you've got it!

step two:
throw the potatoes into a pot of boiling water. cook 'em until they're soft. drain!

step three: put those taters in a bowl and add the wet stuff. about 3/4 a cup of veganaise (the purple jar is best) or mayo and a spoonful of stone ground mustard and a few splashes of balsamic vinegar. stir in the red onion (use about 3/4 of chopped onion) and a whole bunch of thyme. I've been pretty enamored of thyme, lately. The more the merrier! Put in whatever else you fancy. I tend to be partial to some smoked paprika in my potato salad.

step four: eat. share with friends. this stuff only gets better as it sits in the fridge, so don't hesitate to make enough for leftovers.

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