I always feel as if I need to be rolled home from a holiday, after heaping samples of every dish, cookie and cake have graced my plate. For whatever reason, even the most basic food seems sentimental and I get into a mindset where unless I eat it, the holiday just isn’t complete; I know I’m not alone in this assertion. And so this year I went into Andrew’s Easter with an optimism that perhaps this year could be different, that we could all make it through the meal and into the next morning without tight pants and food regret. But I didn’t want to fixate on nutritional analysis or meal planning, after all, part of the allure of a holiday is the opportunity for a guiltless splurge on the fun things: malted easter chocolates, pastel cupcakes and jelly beans.
And so this salad was born; a modern and nutritionally dense [& vegan] interpretation of traditional potato salad. The whole grain mustard and acidic red wine vinegar provide the classic flavor without the mayonnaise, and the sautéed dilled leeks add a rich depth the original can’t compete with. We had an Easter dinner and this salad was an amazing accompaniment to the barbecued chicken Andrew’s parents served. It can easily be made into a meal by cubing up some tofu or avocado and tossing it in..or adding the chicken if you’re inclined.
Mostly Not Potato Salad [serves 6]
adapted from Super Natural Every Day, by Heidi Swanson
4 small red skin potatoes, quartered
1.5 cups Haricot Verts, trimmed & sliced into 1 inch pieces
2 tablespoons whole grain mustard
2 tablespoons red wine vinegar
2 tablespoons olive oil, divided
.5 teaspoons agave nectar
3 heaping tablespoons dried dill/ .25 cups fresh dill
1 small leek, white part only, chopped
3 stalks celery, diced
1/2 cucumber, seeded and cubed
1 tablespoon fresh chives, chopped
Bring a medium pot of water to a boil. Add the potatoes, salt, and cook until tender [about 10 minutes]. Add the Haricot Verts and boil for an addition 30 seconds. Drain and set aside.
Meanwhile, whisk together the mustard, vinegar, 1 tablespoon olive oil and agave. Set aside.
In a large skillet, saute the dill with the remainder of the olive oil over medium-high heat. Add in the leek until golden [about 5 minutes].
In a large bowl, gently toss the potatoes and green beans with the celery, cucumber, dilled leaks and dressing. Turn out onto a platter and serve chilled or at room temperature.
Nutritional Information (per serving)
140 Calories, 23g Carbohydrates, 5g Fat, 4g Protein