One of the things I've missed since giving up dairy is potato salad. I was pretty excited when VegNews posted this one on their website. I made a minor adjustment in leaving out the spinach. The results are surprisingly tasty, and best of all it was the perfect thing for me to take to Crosspointe's old fashioned church picnic.Greek Potato Salad
1-1/2 pounds new, fingerling, or red potatoes
1/4 t salt
1/4 cup fresh basil, julienned
3/4 cup marinated artichokes, chopped
2/3 cup red peppers, finely chopped
1/3 cup pitted kalamata olives, chopped
1/8 cup pine nuts, toasted
For the vinaigrette
2-1/2 T red wine vinegar
1 t Dijon mustard
1-1/2 t agave nectar
1/2 t salt
Freshly ground black pepper
4 tablespoons olive oil
1/8 cup pine nuts, toasted
1. In a large pot of water, add potatoes and salt. Bring to boil, then lower heat and simmer for 12 to 15 minutes, or until potatoes are tender when pierced. Drain potatoes.
2. Using an immersion blender in a small bowl, blend vinaigrette ingredients.
3. While potatoes are still warm, cut in halves or quarters. In a large bowl, toss gently with vinaigrette. Add remaining ingredients and mix. Serve warm or chilled.
Mmmmm....I will definitely be making this one again. A new summer staple.
2 comments:
what's an "immersion blender" and where does one purchase agave nectar?
An immersion blender is one of the handheld ones that you can dip directly into a pan. Honestly, you could also use a blender except that you'd lose ingredients to the sides of the jar. Try a good wisk--it won't chop the pine nuts but will work.
Agave nectar can be purchased at Whole Foods or Central Market. It is a plant-based natural sweetener (from the agave cactus--same place we get tequila). It is a good alternative to maple syrup because it doesn't have such a strong flavor.
Refined sugars are typically avoided by vegans because the process uses animal bones (bet you didn't want to know that). You could probably get away with mixing a bit of sugar-in-the-raw with water as a substitute.
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