Potato Salad
I made this room temperature bowl of deliciousness for a friend for lunch, it would also work for dinner, or as a potluck dish. A new version of a potato salad with seasonal ingredients. (Serves about 3)
5-6 baby red potatoes, washed, cut into 1/2 inch cubes
1 bundle of asparagus, trimmed and then cut into thirds
1 can of white beans, drained and rinsed
1 large zucchini, peeled and diced
1 package of grape or cherry tomatoes
1 handful of fresh basil, chopped finely
1/4 cup of olive oil
3-4 tbsp balsalmic vinegar
1/4-1/2 cup pistacios
Dash of salt and pepper
Preheat oven to 375 degrees while prepping above ingredients. Toss potatoes and zucchini in a drizzle of olive oil and put in a single layer on baking sheet. Put in oven and cook for about 15 minutes. Combine asparagus and cook another 15-20 minutes until potatoes are fork tender. Take out of the oven, place in a bowl on counter to cool slightly for about 10 minutes. Add tomatoes, basil, and white beans and toss gently.
While that is cooling, whisk vinegar and oil vigorously and season with small amount of salt and pepper.
To serve, dish generous portion into bowls and sprinkle with pistacios and drizzle with desired amount of oil/vinegar.
To adapt this simply use preferred nut, and swap out veggies for seasonal ones depending on the time of year.
5-6 baby red potatoes, washed, cut into 1/2 inch cubes
1 bundle of asparagus, trimmed and then cut into thirds
1 can of white beans, drained and rinsed
1 large zucchini, peeled and diced
1 package of grape or cherry tomatoes
1 handful of fresh basil, chopped finely
1/4 cup of olive oil
3-4 tbsp balsalmic vinegar
1/4-1/2 cup pistacios
Dash of salt and pepper
Preheat oven to 375 degrees while prepping above ingredients. Toss potatoes and zucchini in a drizzle of olive oil and put in a single layer on baking sheet. Put in oven and cook for about 15 minutes. Combine asparagus and cook another 15-20 minutes until potatoes are fork tender. Take out of the oven, place in a bowl on counter to cool slightly for about 10 minutes. Add tomatoes, basil, and white beans and toss gently. While that is cooling, whisk vinegar and oil vigorously and season with small amount of salt and pepper.
To serve, dish generous portion into bowls and sprinkle with pistacios and drizzle with desired amount of oil/vinegar.
To adapt this simply use preferred nut, and swap out veggies for seasonal ones depending on the time of year.
