12 November, 2013
Potato Salad – Anti-Inflammatory Friendly!
This potato salad is pretty amazing, for several reasons. Number one, it tastes good. Really good. Number two, it has no dairy. None. It also has no egg. No mayo. Nothing creamy. Nothing that will go bad if this is sitting out on the table at a potluck. Number three, you can serve it hot, or at room temperature. It travels easy. It also has no soy, no gluten, no wheat, no citrus, no sugar… it’s really a thing of beauty.
I made this recently for a couple of potluck events, and it was a big hit! People tend to be a bit skeptical about the mint, but once they try it, they are sold. It adds a bit of a sweeter finish to it.
You start with the red potatoes. Now the actual recipe makes about enough to serve six as a side dish. I made enough to serve 24 since there were a couple of potlucks in the works. As a side note, it takes a bit longer to cook that many potatoes!
This recipe uses shallots instead of onions, and I really like the flavor they add. You can sub onions if you don’t have shallots, but they will have a bit of a sharper flavor.
While the potatoes are cooking, you mix up the shallots with some white wine vinegar, some salt and some pepper.
You tear up some fresh mint.
When your potatoes are done, the skin will be a little cracked, like you see here, and they will be fork tender. If they get over-cooked, they will be hard to chop and you may end up just mashing them. Which is perfectly acceptable, just not quite as pretty. 🙂
Peas. I used the frozen kind because I needed 4 cups of fresh peas and I wasn’t about to shell that many. Lazy…
Once the potatoes are cut up, add to the vinegar mixture while still warm. Toss to coat. Then add in the oil, peas and mint. You can add more salt and pepper if you think it needs it, but I thought it was perfect!
Potato Salad with Peas and Mint
Serves 6 as a side dish
2 lbs small Red Potatoes
2 Tbsp. White Wine Vinegar
1 Tbsp. Shallot, minced
1 tsp. Salt
1/2 tsp Black Pepper
3 Tbsp. Olive Oil
1 Cup Peas
1/3 Cup Mint leaves, chopped or torn
Cover potatoes with cold, salted water and then simmer, covered, until tender, 10 to 15 minutes. While the potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in your serving bowl.
When the potatoes are done, drain and halve or quarter, depending on the size of your potatoes. Add the potatoes to the bowl with the vinegar mixture while the potatoes are still warm, and toss to coat. Add the oil, mint, and peas, and toss to combine. Add salt and pepper to taste.
This can be served warm or at room temperature.