I’m not a potato salad kind of gal. Well at
least I wasn’t until I discovered an oil based (not mayo) potato salad.
It can be served warm or cold and doesn’t leave you with that heavy
feeling. The basil and chives really brighten the dish and make it
flavorful and fresh! Reminiscent of a potato salad I made in my
non-kosher culinary school, you can throw some crispy smoked beef
“bacon” in this salad and really amp up the flavor and add a great
crunch!
*My original recipe appeared in JoyofKosher
2 Lbs of Red potatoes (don’t peel!)
Kosher salt and pepper
1/2 C. Soymilk
½ C. Oil, Canola or Olive
3 T. Fresh Chives, chopped
2 ½ T. Fresh Basil, Chopped
Handful of Beef Bacon, cooked, broken into 1 inch pieces (optional)
Boil potatoes in salt water for 25 minutes or until soft. Drain potatoes
and return to pan. Add soymilk and oil and warm over low heat. Add
chives and Basil and mash coarsely. Season with salt and pepper.
I know what you mean about classic mayo-heavy potato salads. I like mustard-based ones, and this looks like a great variation.
ReplyDeleteWhat impresses me most, though, is that this is a nice photo! Potato salad is so un-photogenic. I actually have a potato salad recipe that I can't bear to share until I try its photo shoot again.
Thank you! I'm trying to practice my photography skills. French Onion Soup is another one that's not so photogenic. If you don't like mayo potato salads, I know you'll like this one!
Delete"Boil potatoes and toss in salt for 25 minutes." Do you mean, Boil potatoes in salted water for 25 minutes? At first I thought you meant to boil the potatoes, then toss them in salt for 25 minutes. Then drain. :)
ReplyDeleteThis looks like a great recipe - I will be trying it in the near future!
Oh thank you for letting me know! I probably would have never found it without you telling me! Fixed!
DeleteEnjoy!
Alison!! This looks so good, I can't wait to try this.
ReplyDeleteThanks Chana! It's so refreshing! Totally your style!
Delete