Potato Salad 2.0

15.6.2016 | 23:43



Okay, so this really doesn’t look like what most of us think is potato salad, but it’s got potatoes and it’s a salad, so I’m going with it.

But … this is also one of those recipes that is extremely versatile.  Basically you can use anything to hand that you like in a salad, and the dressing I used is one that I make on the fly.

I combine 1 tablespoonful of olive oil, the juice of half a lemon, a pinch of pink salt, 1/2 teaspoonful each of basil and oregano in a small bowl.  Using a spoon, I pretty much just stir it up until it’s mixed and pour it over the greens.  Combine and then serve onto plates.

This amount makes enough for two good-sized salads, but you can double or triple it and store in the fridge.  If you’ve got a cruet, you can easily shake it up before using, and it will keep for at least a week.

Lately I’ve started putting together evening meals by looking at what I’ve got on hand.  Saturday mornings start with a trip to the local farmers’ market after breakfast, to see what’s available, and then Saturday’s supper usually ends up using several items purchased that morning.

Some of my time in and out of the kitchen now involves putting together some gluten-free recipes specifically for the gluten-free program we’re putting together.  Yes, there will be a recipe collection!  In addition to what I’m doing, I’ll be soliciting recipes from colleagues to go into the program recipe guide.  See Diane’s latest post on gluten for more information.

Potato Salad 2.0


1 good-sized head of lettuce, salad mix or leafy greens of choice

2-3 oz. spinach

dressing as noted above

1 Tbsp fermented veggies or sauerkraut of choice (this particular salad used a dill pickle variety, particularly delicious!)

1 Tbsp raw spicy seed mix, though any seeds will work

Pre-steamed potatoes, cut into chunks, around 12-16 pieces




Chop and steam potatoes for approximately 18-20 minutes and allow to cool — putting them in the fridge for at least an hour or two is ideal.

Chop lettuce and spinach and toss in a large bowl.  Add dressing and mix well.  Serve greens onto plates and top with sauerkraut and seed mixture.  Surround with slice potatoes and enjoy!

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