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Recipe time!
Mar. 24th, 2011 12:52 pmThis is for ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
meridiansky , but I figured other folks might like it too. It's a good summery potato salad recipe that has no icky maoynnaise (it's vegan, in fact) so it can sit out for a while and not run the risk food poisoning. I know it isn't really summer (or even spring--we got 2 inches of snow last night) here on the East coast, but she's on the west coast and I'm trying to will spring into being over here!
Gretchen's Dad's Potato Salad:
(written out by Gretchen)
1 1/2 - 2 lbs red potato
1/2 cup diced celery
1/2 cup chopped onion (purple is best)
1/3 cup sushi rice vinegar
2 Tbsp. minced fresh dill weed (or equivalent dry dill weed)
1 1/2 Tbsp. olive oil
1/4 tsp. salt
2 cloves garlic, minced
Cook potatoes in lightly salted water until almost soft, approx. 20 minutes. Rinse and cool, dice. Put potato, celery, and onion together in a large bowl. Mix remaining ingredients, pour over potato mixture, stir and chill.
It's best to make this several hours in advance. I find that the flavors are much better mixed almost a day later, although I've been known to make it in the morning for an afternoon or evening picnic and as long as you stir it occasionally as it cools the flavors are well mixed by the time you need it.
meridiansky , but I figured other folks might like it too. It's a good summery potato salad recipe that has no icky maoynnaise (it's vegan, in fact) so it can sit out for a while and not run the risk food poisoning. I know it isn't really summer (or even spring--we got 2 inches of snow last night) here on the East coast, but she's on the west coast and I'm trying to will spring into being over here!Gretchen's Dad's Potato Salad:
(written out by Gretchen)
1 1/2 - 2 lbs red potato
1/2 cup diced celery
1/2 cup chopped onion (purple is best)
1/3 cup sushi rice vinegar
2 Tbsp. minced fresh dill weed (or equivalent dry dill weed)
1 1/2 Tbsp. olive oil
1/4 tsp. salt
2 cloves garlic, minced
Cook potatoes in lightly salted water until almost soft, approx. 20 minutes. Rinse and cool, dice. Put potato, celery, and onion together in a large bowl. Mix remaining ingredients, pour over potato mixture, stir and chill.
It's best to make this several hours in advance. I find that the flavors are much better mixed almost a day later, although I've been known to make it in the morning for an afternoon or evening picnic and as long as you stir it occasionally as it cools the flavors are well mixed by the time you need it.
