This is not a “classic” potato salad, but I actually prefer it because of the variety of vegetables, the fresh taste and texture. To me, it says Spring! I love it. And aside from the chopping, it’s a breeze to assemble.
Preparation time: 45 minutes to an hour (depends on how much stuff you choose to put in)
Yield: 6 main dish portions (more, if serving with other things)
This is a kitchen-sink-type of potato salad, brimming with fresh vegetables, and texturally enhanced by the addition of toasted nuts and seeds. Make it as simple or as chock-full as you have time, ingredients, and desire for. You can keep the fat content very low if you use homemade Tofu Mayonnaise (p. 44 & 91 *If anyone is interested, leave a comment and I will post the mayo recipe. I used real mayo) and yogurt. Serve this salad as a main dish for a summer lunch, especially if paired with a chilled soup from the previous chapter.
6 medium potatoes (about 3 lbs.) scrubbed, and chopped into 1-1/2 inch pieces (that’s approximate, of course). Boil potatoes until tender; drain and cool.
2 hard boiled eggs, chopped (I used more eggs)
1 medium bell pepper (any color), diced
3 to 4 finely minced scallions (whites and greens)
1 small cucumber (peel if waxed), seeded and minced
1 cup (packed) finely minced parsley
1/4 cup (packed) minced fresh dill (about 1 Tbsp. dried)
1 to 2 tsp. salt (to taste)
fresh black pepper
1/4 to 1/3 cup cider vinegar (possibly more, to taste)
1 to 2 tsp. dry mustard
1 to 2 tsp. tarragon
1 to 2 Tbs. prepared horseradish
1/2 to 1 cup mayonnaise (real, Tofu Mayo or Plain Fake Mayo–I use real)
1/2 to 1 cup yogurt or sour cream (I used sour cream)
OPTIONAL ADDITIONS: (I’ll star * the ones I included this time)
a handful of alfalfa sprouts
*1 medium carrot, diced
1 stalk celery, minced
thinly sliced radishes
fresh peas, raw or steamed
*1 cup lightly toasted cashews
*1/2 cup toasted sunflower seeds
2 to 3 Tbsp. sesame seeds
fresh spinach leaves
Combine well, season to taste, cover and chill.