I haven’t really cooked for myself since moving into my new place, so I couldn’t resist posting tonight’s dinner – a warm potato salad, with lots of greens & farm fresh ‘treasure’ eggs. Proudly made with all Ontario organic veggies — even the garlic! Recipe outline after the photos (I say outline, because if you know the way I cook, I don’t really follow recipes…if I do, there is usually some tweaking involved)… Yum!
Warm Potato Salad
1lb new potatoes – boiled
3 golden beets – roasted or boiled (in this case I boiled them with the potatoes, in an effort to save time)
a bunch of kale & the beet greens, chopped & steamed
1-2 cloves garlic, minced
1-2 handfuls chopped cilantro
hard boiled eggs
you could also add some chickpeas
2T lemon juice
2T red wine vinegar
3T olive oil
1T grainy dijon mustard (regular dijon will do)
a generous dollop of Sriracha (or Tabasco)
s+p to taste
…Mix dressing in a large bowl, toss in the warm potatoes, beets, most of the greens, cilantro & garlic. Top with eggs (and sriracha if you need it like I do). A little avocado would be nice too! Save your extra steamed greens for a nice healthy omelette the next morning (maybe with a little sauteed mushrooms?).
Oh, and check out this basil…smells amazing!!