Try this better-for-you version of potato salad for your next cook-out, picnic, or get-together. The addition of lots of crisp-tender, colorful veggies makes it pretty for a pot-luck or bring-along, and the nutrition canít be beat. The author of this fun cookbook says she grew up loving beets because of this salad. It reminded one of our editors of a similar dish served to her and her adolescent son by a friend from the Republic of Georgia. They both loved it!
We also include the authorís great recipe for a simple vinaigrette that you can use for so many other salads. Read the recipes here:
2 medium Yukon gold potatoes, boiled, peeled, and chopped
3 medium beets, boiled, peeled, and chopped
2 medium carrots, minced
1 cup fresh green beans, briefly blanched, and chopped
1 cup fresh or frozen green peas (briefly blanched, if using fresh)
1 cup chopped fresh dill
1 cup Basic Balsamic Vinaigrette (see below)
Sea salt, to taste
1. In a large bowl, toss the vegetables, chopped dill, Balsamic Vinaigrette, and salt together.
Basic Balsamic Vinaigrette
1/2 cup chopped onion
1/2 cup balsamic vinegar
1/2 cup olive oil
1 1/2 teaspoons sea salt, or to taste
1/2 teaspoon black pepper, or to taste
1. Puree onion and vinegar in a blender. Then, with blender on low speed, gradually add oil. salt and pepper.
Adapted from The Native Foods Restaurant Cookbook, by Tanya Petrovna (Shambhala, 2003). Copyright (c) 2003 by Tanya Petrovna. Reprinted by permission of Shambhala.
Adapted from The Native Foods Restaurant Cookbook, by Tanya Petrovna (Shambhala, 2003).