What do you get when you fill a potato salad with a ton of veggies and sub a tasty vinaigrette for mayo? Heidi Swanson’s smart alternative to the picnic classic.
Mostly Not Potato Salad
Serves four to six
4 sm. pink- or red-skinned potatoes, unpeeled, quartered
Big handful of green beans, trimmed and sliced into 1-inch pieces
2 tbsp. whole-grain mustard
2 tbsp. red wine vinegar
Extra virgin olive oil
½ tsp. natural cane sugar or agave nectar
¼ c. finely chopped dill
1 sm. leek, white and tender green parts, trimmed and chopped
6 stalks celery, trimmed and diced
1 cucumber, unpeeled, seeded and cut into tiny cubes
6 oz. baked or extra-firm tofu, cut into small cubes
1 tbsp. chopped fresh chives
Fine-grain sea salt
1. Bring a pot of water to a rolling boil. Salt generously, add the potatoes, and cook until tender but not falling apart, about 10 minutes.
2. Thirty seconds before the potatoes are done cooking, add the green beans to the pot. Drain and set aside.
3. In the meantime, make the dressing by whisking together the mustard, vinegar, 1 tbsp. olive oil, sugar, and ¼ tsp. salt in a bowl. Alternatively, combine the ingredients in a jar and shake until blended. Taste and adjust if needed.
4. In a large skillet, saute the dill in a splash of olive oil over medium-high heat. Add a couple of pinches of salt, stir in the leek, and saute until golden and slightly crispy, 4 to 5 minutes.
5. In a large bowl, gently toss the potatoes and green beans, celery, cucumber, tofu, chives, and half of the leek with most of the dressing. Taste and add a sprinke of salt if needed.
6. Turn out onto a platter and finish with a drizzle of dressing and the remaining leek. Serve chilled or at room temperature.
Adapted from Super Natural Every Day, available online at amazon.com, $16.
Photo: Heidi Swanson
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