Friday, July 19, 2013

'Not Your Mama's' Potato Salad

Oh yes, potato salad. To be honest, I've never been a fan. It kind of creeped me out as it always seemed to end up on an odd corner of the picnic table at a 4th of July party...garnering all the suns attention, becoming warmer, strangely gooier every minute. You know what I'm saying, a stomach churner BUT not today. We have the no mayo, skinny on the waist, I can sit out all day deliciousness of sweet and salty, crunchy and succulent, yep succulent, grandma watchout! Potato Salad. The secret, my fabulous Dijon Sauce crafted on the fly, inspired by nothing, haha. Of course, I'll admit...I first made the sauce and added and added then finally nailed it, only to realize I had no idea what I did so this past weekend I went back to the kitchen and wrote down every little addition to this sauce until it was a perfect replica of my first attempt. Amazing!!! I knew it was a winner when I noticed that we had leftovers of everything except MY POTATO SALAD. 

 'Not Your Mama's' Potato Salad

3-4 cups chopped red or purple potatoes (I used both) about 1 inch size
2 cups chopped cauliflower
¾ cup finely chopped celery
¼ cup scallions
¼ cup red onions
3 cloves minced garlic
¼ tsp salt
pinch pepper
1-2 Tbsp olive oil

Potato Dijon Salad Dressing

1 ½ cups garbanzo beans (canned)
Half of a ripe avocado
¼ cup dijon mustard
2 Tbsp olive oil
1 ½ Tbsp maple syrup
2 tsp lemon juice (preferably fresh)
2 tsp coconut aminos ( or soy sauce)
3 Tbsp of fresh clementine, tangerine, or orange juice

PREHEAT oven to 400F

I used a combination of red and purple potatoes. I actually like to cut them a bit smaller than typical potato salad size as it seems a bit more sophisticated, right? Well, anyways, it works better. I chop them into 1 inch cubes and same for the cauliflower. I always make sure to take a bit off of the stem part of the cauliflower, not overly so but enough to make sure each piece is more flower than stem. Throw all your chopped cauliflower and poatatoes into a large bowl, add your minced garlic, ¼ tsp salt, a pinch of black pepper and add 1 Tbsp of olive oil. Mix with your hands, making sure the olive oil coats all the veggies. If you think you want more then go ahead and add another ½ – 1 Tbsp of olive oil. You'll then want to line a baking sheet with tinfoil and toss the cauliflower and potatos on there and into the oven for about 20-30 minutes. They are done once you can slide a fork into the potatoes (but don't let the potatoes get overly soft). If the cauliflower seems to be browning to fast simply toss a sheet of tinfoil over the top. Once done, remove and let cool.

Now for the sauce, oh my favorite (I'm so proud of this concoction!). You can either add everything into your blender or a food processor. You'll want to make it as smooth as smooth can be. I would first add all the liquids: dijon mustard, olive oil, maple syrup, lemon juice, coconut aminos, fresh clementine juice (or whichever you have on hand) then throw in the avocado and garbanzo beans. Blend. Blend. Blend. If it seems a bit to liquidy for your taste, simple add a few more garbanzo beans but this is a lighter flavor filled potato salad so don't be scared of the 'less thick, anti-mayo' look.

Once cooled, place your potatoes and cauliflower back into the large bowl and add your chopped celery, scallions, and red onions. Slowly add the dressing. You DO NOT have to use it all. Add as much or as little as you like. You don't want to over dress the salad so trust your taste-buds. You can always keep a little on the side for those who want a bit more. You can always add more but can't take away (learned that the hard way).