Heirloom Potato Salad with Vegenaise®
I snatched up a bag of those cute little potatoes at the market yesterday. You know the ones I'm talking about. Those baby sized spuds as cute as a button. In Easter egg colors like custard and purple and pink. So sweet and adorable you want to cradle the bag and speak in your talking-to-kittens voice. Heirloom root vegetable deliciousness. Yeah, you shell out a little extra cabbage for these pretty babies, true. But I say, live a little.
Indulge in excellent ingredients.
How many summers have you got left? How many picnics are allotted you? How many potato salads? If you don't subscribe to reincarnation, the answer is, too few. And if you do trust in the belief that you're destined to come around this way again, what's to guarantee you'll even be making potato salad? Maybe you'll be reborn into a village where noshing on nightshades is considered hellacious. You could be scorned. Forced to wear a giant red P stitched to your garment for the cursed Potato Eater moniker (that is, if you're born into an English speaking clan who uses the letter P and sports garments at all; if not my Darling, the alternative might involve a tattoo and an all together different alphabet). In other words, you know what you got. Even though we all, I'm sorry to tell you, forget this. Chronically.
Easy Vegan Heirloom Potato Salad Recipe
1 bag heirloom potatoes in multi-colors (roughly enough to feed four)
Scrub the little potatoes and slice them into half-inch pieces. Toss them into a pot and cover with fresh cold water. Add a dash of sea salt. Cover and bring to a boil. Lower the heat to a constant high simmer and cook the potatoes until they are fork tender. This doesn't take long- maybe 15 minutes or so. Don't over-cook them till mushy.
Recipe Source: glutenfreegoddess.blogspot.com
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More spud love from food bloggers:
Potato-Green Bean Salad with lemon and Basil at FatFree Vegan Kitchen
Potato Salad with Summer Herbs and White Wine Vinaigrette at Andrea Meyers