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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From the More Vitality Cooking, 1997, this is a surprisingly different potato salad recipe! NOTE: The original recipe calls for peeling the potatoes, but since I like the skins, they're left on! Ingredients:
2 lbs yams |
2 lbs potatoes, thin-skinned |
2 -3 oranges |
1/4 cup olive oil |
2 tablespoons lemon juice, fresh |
1 tablespoon dijon mustard |
1 tablespoon granulated sugar |
2 garlic cloves, crushed |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
chives |
coriander (optional) or parsley (optional) |
Directions:
1. Steam or boil potatoes as you normally would, whole or cut in half, until just tender when pierced with a skewer, perhaps about 20 minutes. Remember that the yams, particularly, will continue to cook after being removed from heat, so remove them while they are still fairly firm.
2. Meanwhile, finely mince zest of 1 orange.
3. Squeeze 1 cup of juice from the oranges & pour it into a large bowl.
4. Whisk in the zest, oil, lemon juice, mustard, sugar, garlic, salt & pepper.
5. Cut warm potatoes into 1 1/2 pieces, adding warm pieces to dressing as they are cut.
6. Stir gently.
7. Although best served at room temperature, the salad should be refrigerated, covered, at least 3 hours. Can be made the night before serving.
8. Sprinkle snipped chives or chopped coriander or parsley overe salad just before serving.
9. Cover & refrigerate leftovers up to 3 days.
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