If there was one vegetable that I’d eat three times a day every day if I could, it would be potatoes. Because I’m so addicted, I try to limit myself to the occasional treat. And one of the things that I treat myself with is potato salad. Growing up and still, there was no potato salad that compared to my grandma’s. But I’ve been trying to expand my horizons a little, and this potato salad comes very, very close!
Potato Salad with a Creamy, Mustardy Dressing
One of the things that make potato salad great is contrasts in textures: soft potatoes and crispy, crunchy vegetables, enrobed in a creamy dressing. Most potato salads call for celery to get that delicious contrasting bite. But I’m allergic to celery (seriously, what’s up with that?) So instead, I use onion and a handful of red cabbage. I also add some beautiful dark green tuscan kale, because you can never have enough kale. And for some extra, flavorful depth, toasted cumin and mustard seeds. I finish it off with simple dressing that combines mustard, vegan mayonnaise and a drop of lemon juice and of course, some salt and pepper.
Totally addicted to potatoes!
The result? Delicious!
- 3-4 medium red potatoes
- 1 medium onion, diced
- 1/2 - 3/4 cup shredded red cabbage
- 4-6 tuscan kale leaves, stemmed and chopped
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 2 tbsps vegan mayonnaise
- 1 1/2 tsps brown mustard
- 1 tsp lemon juice
- Salt and pepper to taste
- Place 2 quarts of water on to boil with a little dash of salt.
- Wash potatoes and once the water is boiling, add them to the pot, with skin, and let cook for about 20 - 25 minutes or until they are easily pierced with a fork.
- Drain the potatoes well, rinse with cool water and set aside to cool.
- Heat a pan on medium heat and when hot, add cumin and mustard seeds.
- Cook until they begin to lightly brown and pop and then remove them from the heat.
- In a large bowl, combine diced onion, shredded cabbage, chopped kale, and mustard and cumin seeds.
- Peel the potatoes with your fingers (the skin should come right off), or if you like, keep it on.
- Chop the potatoes into 1/2 inch cubes and add them to the salad.
- In a small bowl, combine mayonnaise, mustard and lemon juice and mix until combined.
- Add dressing a little at a time to the salad and stir to combine.
- I like my dressing to just coat the vegetables, not douse them, so you may not need to use it all!
- Add salt and freshly ground pepper to taste.
Doesn’t it look pretty?
It’s a perfect dish for your summer picnic or potluck! And the perfect accompaniment to a sandwich.
A perfect summer meal!
I know I’m going to be making this again and again this summer.
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