Potato Salad

Recently, my lovely friend Juliette told me about a French-style potato salad that her mother always made her. She described a very light & delicious dish filled with potatoes, onions, mayo & vinegar. I then remembered the Japanese-style potato salad I grew up with – potatoes with peas, cucumbers, carrots, mayo and a hint of hot mustard. I then thought, why not create a mixture of both! Below is the recipe I came up with. It combines the light, yet creamy sauce of the French-style, while adding texture and kick from the Japanese-style. I hope you guys try it out and enjoy! 🙂

Servings: 6

Time from start to plate: 30 minutes

Ingredients:

About 1 lb. of potatoes, cubed (I used fingerlings)

1 cup of peas

1/2 an onion sliced very thinly

2 cucumbers (peeled and thinly sliced)

1/2 cup of vegan may (I LOVE Vegenaise)

1/4 cup of apple cider vinegar (you can try white too, I just had this variety on hand)

1-2 tsp of hot mustard

salt & pepper to taste

This is how we do:
Boil potatoes in salted hot water for about 10 minutes or until they are ready (you’ll know they’re ready when you can pick a piece out, rinse under cold water, and easily bite into it). When your potatoes are ready, drain and rinse under cold water. Let cool for a few minutes. In a bowl, add the potatoes, onions, peas, cucumbers and mayo. Add a little by little the vinegar and hot mustard and mix. If you want the sauce to be lighter and acidic, add more vinegar. If you want more of a kick, add more hot mustard. Add salt and pepper to taste. Once you have the right consistency and amount heat desired, EAT!!!

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One response to this post.

  1. Posted by Hill People on June 5, 2011 at 7:10 pm

    Ai! I’m always ready for a new potato dish, this sounds like an international delight! Shall try it asap!

    Reply

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