It’s almost Memorial Day! One of my favorite weekends of the year as it means summer is OFFICIALLY here. While summer has been here for a while for me, it’s the time of year when everyone gets outside & fires up the grill.
I’ve never been abroad for an American holiday before, not sure if it will feel any different or if I will miss celebrating. I do know that I will miss a good cookout. Besides a pool or beach day, there are few things in life that are more summery to me than a BBQ.
Whatever your plans are this weekend, make sure there is good food involved, k?
Recipe & Photo: 86 lemons
Recipe & Photo: The Dirty Vegan
Grilled Peaches with Balsamic and Rosemary
Recipe & Photo: The framed table
Wishing you an enjoyable and delicious Memorial day!
Hope you all have been enjoying the potato recipes thus far. If you missed the last two postings, we had Purple Potato Eater Salad and Spicy Thai Salad. This last one is more of a traditional potato salad, without the cups of mayo and/or hard boiled eggs. Instead of weighing down the potatoes with heavy toppings, this light salad lets the potato flavor shine.
I used a mix of potatoes, yellow potatoes, red potatoes, and a sweet potato. The sweet potato gives the salad a sweet flavor without adding extra sugar.
Have you tried any of these salads yet? Which one has been your favorite?
Lightened-Up Mixed Potato Salad
4 medium red skinned potatoes, quartered
2 sweet potatoes, quartered
4 yukon gold potatoes, quartered
1/4 cup reduced-fat mayo (Veganaise)
1 tbsp. dijon mustard
1/4 cup extra virgin olive oil
2 tbsp. red wine vinegar
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. cayenne pepper
Pinch salt/freshly ground pepper
4 scallions, thinly sliced
1 bunch parsley, finely chopped
Bring a large pot of salted water to a boil. Add the sweet potatoes and cook for 5 minutes, then add the rest of the potatoes and cook for an additional 10-15 minutes until just tender to bite through. Remember, potatoes keep cooking even after their boiled.
Drain and cool. I like doing this on a cooled baking sheet to spread the potatoes out in an even layer.
Combine the mayo, cayenne pepper, dijon mustard, red wine vinegar, onion powder and garlic powder together in a food processor or blender. With the blade running, pour in the 1/4 cup of olive oil and continue to mix until the dressing looks creamy. Toss with the cooled potatoes and add scallions, parsley and salt/pepper to taste. Toss to combine, and place in the fridge to cool for ~1 hour before serving.
Disclosure Statement: By posting this recipe I am entering a recipe contest sponsored by the United States Potato Board and am eligible to win prizes associated with the contest. I was not compensated for my time.
To celebrate summer solstice last Wednesday, I made a “to-do” list of summer activities I want to accomplish before September rolls around. As my peak work time happens between September-April, I try to relish in the lazy days of summer as much as I can. Luckily, this is very easy to do as I live within an few hours drive of the coast, Tahoe, or Yosemite. Besides my outdoor adventures I want to finish: kayaking, stand-up paddle-boarding, new hikes, and camping, I am also looking forward to hosting a few cookouts. Nothing says summer more than backyard bbqs complete with refreshing drinks, farmers market produce, and my favorite: potato salad.
This weeks posts will be all about celebrating the BBQ staple, the potato salad. All three upcoming recipes are delicious and forgo the worst part about tater salad, lots of calories and fat.
I love potatoes and often feel like they get a bad rap nutritionally. Sure, french fries and loaded baked potatoes aren’t doing anything for your waistline but thats not the potatoes fault! Skip the heavy toppings and a medium potato contains just 110 calories, more potassium than a banana and 1/2 the daily recommended value of vitamin C.
This salad highlights the other stars of summer, fresh herbs like basil and cilantro. It’s no secret that I love cooking Thai influenced food so this potato salad seemed like a natural fit. Serve this warm or at room temperature.
Try to find Yukon Gold potatoes for this recipe, their waxier flesh holds up well to chopping and to tossing with dressing. Keep the skin on for more fiber!
Spicy Thai Potato Salad
1/2 cup basil leaves
1/2 cup cilantro
5 garlic cloves
2 tbsp. Asian chili sauce (like sambel oelek)
2 tbsp. vegetarian fish sauce
1 lemon, zested and juiced
1 lime, zested and juiced
1 thai chili, chopped
1/2 cup vegetable or olive oil
2 lbs. Yukon Gold potatoes
Wash and dry the potatoes thoroughly, removing any grit from the skin. Bring a pot of salted water to a boil. Chop the potatoes into bite size pieces and place into the salted water. Reduce heat to medium-high and cook for 10-15 minutes until tender enough to bite through.
While the potatoes are cooking, make the dressing. Combine all ingredients from basil to chili pepper in a food processor and pulse until combined and finely chopped. With the blade running, drizzle in the oil and let whisk until combined. Season with salt/pepper.
When the potatoes are done, drain and toss with dressing. Enjoy warm!
Two more potato salad recipes coming this week, look for my next one on Monday.
Disclosure: By posting this recipe I am entering a recipe contest sponsored by the United States Potato Board and am eligible to win prizes associated with the contest. I was not compensated for my time.
Check out other potato salad favorites from The Recipe Redux
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