It’s sad that most people probably don’t think potatoes have a natural flavour besides maybe “starchy”, and that’s hardly a flavour. That most recipes call for them to be coated in a large amount of some kind of fat to make them worth eating is not okay to me. There’s nothing like a home-made mayonnaise, but when there’s just one of you and a whole lot of egg yolk, but in addition to the fat content, it’s maybe not worth it to put in all the whisking effort, and then to figure out what to do with the egg whites and leftovers that want to attack you with salmonella if you leave them in the fridge for a few days uncooked. Organic Campus has some very fresh eggs great for mayonnaise in case want to replace the yogurt in the recipe below, but be careful to not have much, if any leftovers. Picture a little war in your stomach. You probably don’t want that.
Ingredients
1 pound of potatoes, scrubbed, not peeled, black parts removed, and either left whole or cut into similarly-sized chunks (If the pieces are all different sizes they’ll cook unevenly)
1/3 cup green onions, very thinly sliced or diced (white part and a little bit of green)
2 tablespoons apple cider vinegar (or red wine vinegar or balsamic)
2 tablespoons Dijon or strong mustard (If you don’t love mustard, just use 1 tablespoon)
1-2 teaspoons garlic powder (you can use 1 minced clove of garlic but the powder is generally milder and less long-lived on your breath)
1/2 teaspoon salt, 1/2 teaspoon black pepper
1 teaspoon honey or sugar or even maple syrup
1/3 cup thick plain probiotic yogurt, or soy yogurt (not a fat-free kind or you’ll end up with potato in yogurt soup…significantly less delicious*
2 tablespoons fresh cilantro or parsley, chopped (or 1 teaspoon of dried spice)
1 tablespoon olive oil
Bring a large pot of water to a boil. Add the potatoes, and cook about 12-15 minutes, or until a fork enters the potato easily. Drain the potatoes and set aside while you make the dressing: Whisk (or stir quickly) everything together except the olive oil and then add the oil in a thin stream, whisking constantly. Adjust the taste (more mustard, vinegar, salt, or garlic). You can also add a little lemon juice if your vinegar is too sweet or tamari if you want more flavour to the saltiness. Toss the dressing with the salad.
*The best plain, organic, creamy, naturally sweet yogurt I’ve found is Pinehedge Farms 3.8% milk fat yogurt, available at Le Frigo Vert, Le Couffin Bio, Eden, or Michaca Farms and Fromagerie Atwater at the Atwater Market. If you use a thick Greek yogurt or a labneh in this recipe you’re upping the fat quantity a lot, unless you use Liberté fat-free, which is basically depressingly flavourless protein. You can also just use mayonnaise instead of yogurt, but if you use a bottled one please be careful with things that should not be in mayonnaises but are, such as added sugars, and basically anything you can’t pronounce or can’t paint a picture of in your head
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