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Friday, May 26, 2017

Klunker's potato salad

Klunker's potato salad

Summer is just about here (well, where I live, it is here), and that means summer foods! One of those foods that make a picnic or family get together great, POTATO SALAD!
Now I already have another recipe on this site for a potato salad, but this one is a new dressing, and new veggies.  So, why not make a new recipe.

I love this recipe because of all the veggies involved.  It is crunchy, creamy, soft, hard.......basically, an explosion in your mouth!  Now, add to that a bright new dressing (yes, it can be used for a salad dressing too), and you have one great recipe!
I hope you give this a try!

(Coconut bowls courtesy of my sweet friend Tara)

Ingredients

For the dressing (Make this first, and set aside)

1 14.5 oz can of great northern beans with liquid (unsalted is what I used)
1/4 cup good dijon mustard
juice of 2 lemons (about 1/4 cup)
2 fresh garlic cloves, peeled and minced fine 
3 medjool dates, pitted 
2 teaspoons of dried sweet basil 
salt and pepper to taste (optional)
Place all the above into a blender and blend until very smooth (about 3-4 minutes with normal blender, 2 minutes with high speed)
Set aside and let sit while you make the rest of the salad.

Ingredients for the potato salad

1.5 lbs baby yukon gold potatoes (you can use normal size, you will cut them into cubes)
1 lb. grape or cherry tomatoes (keep whole) washed
4 stalks celery, sliced thick
1 cup sweet frozen corn (or fresh)
1 cup diced cucumber (I used English cucumbers)
1/2 cup frozen peas
4 green onions, sliced thin (whites and greens, about 1/3 cup




Start by steaming your potatoes.  If you are using baby yukons, just steam whole.  If you are using full size, cut into cubes (bite size). 
While they are steaming, prep the rest of your veggies, and put them in a bowl.  
After the potatoes are just steamed (about 12-15 minutes, depending on size), remove and let cool enough to touch.  
If you used baby yukons, cut into bite size pieces. Place into a very large mixing bowl.


Now grab some of that delicious dressing.  Pour half of it onto the potatoes.


Gently mix with a spatula or wooden spoon.


Now, add the rest of the veggies.


Pour the remainder of the dressing on top.  Make sure to get it all. 


Carefully mix all together.  Take your time, and make sure everything gets equal sauce.


Taste for seasoning.  Mine was spot on, and I didn't have to adjust.  
Cover and chill for a couple hours.  As it rests in the fridge, the flavors marry, and become amazing!  The veggies are crunchy, the tomatoes pop in your moth, the potatoes are creamy and smooth.  The dressing, well, the dressing is simply amazing.  The crisp corn adds a delightful sweet flavor, and the peas follow up with a great, clean burst!
Serve along side your favorite foods (BBQ, Mushrooms.......or on a bed of lettuce)
I hope you enjoy this recipe, and it finds its way into your normal rotation.


Garnish with some extra green onions!

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