easy everyday potato salad
This potato salad is easy and quick for a weekday meal in the height of summer heat. It makes the starch component of your meal even lighter, with the addition of more anti-oxidant vegetables. Sample accompaniments might be pan-cooked salmon steak marinated with lime and lemon zest, with roasted fennel with tomatoes.
You can use your imagination to modify this with any vegetables that go well with potatoes: the trick is to add one flavor that adds a surprising “snap.” Here olives are added, but capers, mustard, sardines, sun-dried tomato, or bacon would work equally well.
This recipe can be made a day or two ahead of time or eaten at once. Its flavors are enhanced when still slightly warm.
Ingredients, serves 2
6 small red potatoes
3 stalks celery
½ onion, thinly sliced
1 tsp fennel seeds
1 tsp curry powder
½ tsp tikka masala- you could use garam masala, or substitute with more curry powder
salt and pepper, to taste
1 T grapeseed oil
1 T extra-virgin olive oil
splash of apple cider vinegar
8 pitted olives, coarsely chopped
Preparation:
Boil potatoes in saucepan, about 20 minutes or until done.
In a heated a skillet, add olive oil and stir in the onions until golden and on the verge of becoming brown. Add the spices and stir one minute, then add the celery stirring occasionally three minutes or until the celery turns a bright green. Turn the heat off, and cover the pan.
quick stir-fry of onions, spices, and celery
When the potatoes are cooked, remove them to a cutting board and slice into quarters. Place in a mixing bowl, add onion and celery mixture, olives, salt and pepper to taste, and grapeseed oil and vinegar. Turn ingredients with a large spoon once or twice to gently blend together.
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