Wednesday, September 05, 2012

Big Hit

(photo via naturally ella - ubp)  I forgot to take a photo of mine before it was gone.

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.


Cassia said...

This was genius!
Such a winner...;)

Deeapaulitan said...

Now you have the recipe and can make it yourself in your new kitchen!
The Salmon was even easier! I'll email you that.

...iph... said...

Ooooh, that looks so good!

Stephers said...

I swear, I have never brought anything that blesses you. I think the two times that I dropped something off it was steaks or chocolate. I will just have to bring wine sometime. :-). By the way, your photos are lovely. Blessings, Stephanie

Deeapaulitan said...

if you only knew how much you have blessed me with those deliveries. The steaks (and you brought wine then) were a perfect delight for James who had been missing me while I was away taking care of my Mama and I had had no time to get to the store. You rocked my world. And the chocolate - - the chocolate (with which you also brought wine!) was shared amidst friends and I have heard nothing but ravings about it since.
More than that, the fact that you took time to think about us and to stop by is HUGE! Gifts and Quality Time are my 2 love languages. It speaks volumes to me when a busy wife/mom/friend makes time to drop by with sweet-nothings. They aren't "nothings" by a long shot.