Blog Archives

Summer Potato Salads


What’s more summer than potato salad? OK, for most people that would be BBQ, but for us plant powered people, summer means potato salad, fresh corn, and watermelon. If you remove the greasy, fatty, artery clogging dressings that are traditional, what you’re left with is the perfect canvas for nutrient rich plant power. Spuds of all kinds are ideal since they are a whole food in its natural state, minimally processed by cooking, retaining gobs of nutrients. In fact, a rather wacky experiment in the 1930’s showed that people can live on nothing but potatoes in perfect health. What’s even more, the test subjects did not grow tired of their regimen! That’s probably because potatoes have a very high satiety score. They do indeed satisfy. Here are two interesting variations of a summer classic for endurance athletes.

Tahoe Potato Salad

A favorite in our family to accompany veggie burgers. Also makes a delicious lunch on top of crisp greens. The dill is very important, so taste and adjust carefully. The crab boil adds a nice layer of flavor to the potatoes, don’t leave it out!

Ingredients:
10 Small Red or yukon gold potatoes
1 Package Zatarain’s Crab Boil Seasoning
1 Box Firm Silken Tofu
2 tablespoons each Horseradish and Mustard
1/4 C Fresh Dill, chopped
2 Stalk Celery, chopped
1 Cucumber, peeled and sliced or chopped (optional)
1/2 C Red or green onion (or shallots), chopped

Instructions:
1. Cook potatoes in water to cover with crab boil
2. While potatoes cook: mix together tofu, horseradish and mustard in a food processor or blender until well blended.
3. Add celery, cucumber, dill, relish and onion Taste and adjust seasoning.
4. When potatoes are done and cool enough to handle, chop or slice and add to dressing.
5. Mix well, taste and adjust seasoning.

Variations: Change up the vegetables: red or green bell pepper, grated carrot or beet

Southwest Salsa Potato Salad

Change up the usual potato salad dressing with this spicy version. Use fresh or jarred salsa of the desired heat.

Ingredients:
2 C cooked black or pinto beans
1 lb cooked, chunked waxy potatoes
1/2 C diced red onion
1 bell pepper, chopped, any color
1 C salsa of choice (fresh is best, but jarred works well)
juice of one lime
chopped cilantro to tast
hot sauce to taste

Instructions:
Mix all ingredients, check seasonings and adjust as necessary. Chill for an hour to blend flavors, and serve cold or at room temperature.

Variations: Cook your beans yourself from dry for the best flavor and to save money.
Cook the potatoes while prepping the other ingredients, and combine while the potatoes are still warm to better absorb the flavors. Add chopped hot chiles.