Every Sunday we have friends into our home and we cook lunch for them. It's a wonderful rhythm and I'm always being stretched to come up with things that everyone can eat. Most of my friends are meat eaters (including my husband and kids) - me, not so much. I'm also gluten free, yeast free, dairy free (99%), added sugars free, and can't have walnuts or chocolate... So maybe it is just me that I'm hoping to feed while everyone else eats normal? :}
Usually J is on the barbecue and in charge of the meat. This past Sunday he even went grocery shopping and bought the necessities! That's my guy. So, that left me time to come up with something I had been hankerin' for all summer - Potato Salad!!
When I was growing up in my Scottish/Russian family, Potato Salad was a summer staple. I loved it! However, I married a man who can not stand the flavors and textures of it, and I ended up with children who feel the same way - How did this happen to me?
I decided to please myself this time... The result? Everyone loved it (even our guests) and I barely got to have leftovers! Sheesh! Needless to say, this will be made again... Here's what I came up with that tipped the proverbial scales:
Baked Mayo-less Potato Salad
2 tsp. stone ground mustard
juice of 1/2 a lemon
2 tsp. minced garlic
1 Tblsp. pesto
1/3 c. toasted pine nuts
1/3 - 1/2 c. hemp oil
1 # (about 4 potatoes) baked (425 degrees for 30 minutes) potato wedges (dipped in evoo and seasoned with minced rosemary and garlic powder)
5 eggs - hard boiled, peeled and yokes removed (1c. diced, firm tofu may replace for Vegan version of salad)
1 bunch of radishes; cut into quarter wedges
2 Tblsp. capers
1 1/2 c. chopped young celery (light green-yellow heart), with leaves
3 spring onions, chopped
Salt & Pepper to taste
Whisk together mustard, lemon, garlic, pesto and nuts. Slowly drizzle in 1/3 c. oil (reserving remainder for end if needed). When wedges have been baked, let cool then chop into bite size pieces. Chop eggs. Add remaining ingredients and fold gently together so as not to smash potatoes. Add oil if needed to coat all ingredients. Salt and pepper to your taste.
I used larger red, thin skinned, well washed taters and did not peel them.
Just found this on my phone... guess I sorta got a pic of what mine looked like.
and here's the salmon I made that my non-salmon-loving husband also enjoyed (even ate leftovers - which he only does when the moon is blue).
Thank you iPhone.