April 10, 2013

Mostly Not Potato Salad


This is a complete meal.  This salad has vegetables that are rich in complex carbohydrates and vitamins/minerals, olive oil as your healthy fat source and tofu, the only source of vegetable protein that is a complete protein (contains all 9 of the essential amino acids).  It is delicious and stores nicely. 

Complements:  "Super Natural Every Day", by Heidi Swanson

4 small pink, red or purple skinned organic potatoes, unpeeled, quartered
Big handful of organic green beans, trimmed and sliced into 1-inch pieces
2 tablespoons whole grain mustard
Extra-virgin olive oil
1/2 - 1 teaspoon cane sugar, agave nectar or honey
Fine-grain sea salt
1/4 cup finely chopped dill
1 small leek, white and tender green parts trimmed and chopped
6 stalks celery, trimmed and diced
1 cucumber, unpeeled, and cut into small cubes
1 tablespoon chopped fresh chives
6 ounces organic, extra-firm tofu, baked (or sauteed) and cut into small cubes

Bring a pot of water to a rolling boil.  Salt generously, add the potatoes, and cook until tender but not falling apart, about 10 minutes.  (I boiled my potatoes, let them cool and then cut them into bite size pieces) Thirty seconds before the potatoes are done cooking, add the green beans to the pot.  Drain the potatoes and beans and set aside.  In the meantime, make the dressing by whisking together the mustard, vinegar, 1 tablespoon olive oil, the sugar and 1/4 teaspoon salt in a bowl.  Alternatively, combine the ingredients in a mason jar and shake until blended.  Taste and adjust if needed.  In a large skillet, saute the dill in a splash of olive oil over medium-high heat.  Add a couple pinches of salt, stir in the leek, and saute until golden and slightly crispy, 4 to 5 minutes.  In a large bowl, gently toss the potatoes and green beans, celery, cucumber, tofu, chives and the leek and add the dressing.  Taste and add a sprinkling of salt, if needed.  Served chilled or at room temperature.  Enjoy!
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