Monday, July 22, 2013

Smoky Potato Salad



Smoky Potato Salad a bit of the Southwest

This weekend Jeff and I participated in a small rally in NYC against animal kill shelters, while there a woman was bringing in two baby kittens she’d found in her neighborhood– fortunately our group prevented the kittens from entering the shelter hoping to find a solution to their possible demise. One kitten’s eye was shut closed which looked like tar - we were able to successfully clean it off, and cuddle with her throughout the rally, one member decided to foster her until she’s adopted, the other kitty was adopted on the spot by a sweet female officer. Good day to save those who can’t save themselves.

Later that day I made my black bean and quinoa salad with roasted pepper dressing and thought the dressing would be excellent used in a potato salad.  Boy was I right, I love taking a recipe and finding a variety of ways to use it.  This potato salad has small bits of roasted red pepper and smokiness from the chipotle pepper, toss in some cilantro and green onions and we now have a southwestern potato salad. This would be excellent potluck and would imagine it being a huge hit.
What I especially love is it’s creaminess without all the mayonnaise, instead the dressing is creamy tofu without the tofu taste – I promise. 
Jeff and I devoured this soon after I took the below image.
Enjoy!

Note: I made one pound of potato salad but the dressing recipe will smother 2-3 pounds no problem. If you have left over dressing use it for dipping veggies, as sandwich spread, on tacos or the quinoa salad – endless options.

I also think this would be great using sweet potato


Ingredients Potatoes
1 pound fingerling potatoes– keep skin on – or your preferred potato
Handful fresh cilantro
3-4 green onions sliced
½ or whole large roasted pepper


1. Boil the fingerling potatoes in a medium pot uncovered for 13 minutes should be fork tender. Drain and remove from heat.

2. When cool slice the potatoes into rounds and transfer to a large bowl.  Add the chopped roasted pepper, the chopped fresh cilantro – leave some to garnish, and the sliced green onions and reserve some for garnish. Add the dressing below and mix well. Season with sea salt.

Roasted Red Pepper Dressing
Gluten Free if using GF Tamari
Makes over 2 cups
14 oz firm tofu or silken tofu
2 Tbsp GF Tamari or soy sauce
4 Tbsp fresh squeezed lemon juice
1 tsp Dijon mustard
1 garlic minced
1 tsp paprika
½ tsp cumin
¼ tsp sea salt
½ chipotle in adoble sauce
½ of large roasted red pepper or 1 whole small one – jarred is fine

Roasted red pepper -  I cooked on an open flame using my gas stove top and turning it with tongs until charred. Or roast in oven at 450 until charred. Either way peel the skin once roasted.
Add all the dressing ingredients for the dressing to a food processor or blender and process until creamy.






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