Yesterday I went grocery shopping in the A.M. with the intention of stocking up for the week, but also of making something new and different to bring to my parent’s house for dinner in the evening. I don’t know where the thought to make a potato-salad-esque dish came from, but I think my thought process must have been something along the lines of, “I’ll make something for my sister and I, who don’t eat meat, to enjoy, but just in case anyone else wants to have some, I’ll base it around the most common pairing to meat (the main course of the night,) potatoes.”
Thus, this dish was born and, not to toot my own horn, nor to initially diminish my perceived abilities, but it came out way better than I anticipated.
Ingredients:
- one large white potato
- one large purple sweet potato
- one red pepper
- one can corn
- one red onion (I used a little less than half of this)
- three scallion bulbs with stems attached
Instructions:
To start, scrub clean your potatoes (I did one regular and one purple because purple potatoes are my new-found obsession) and then cut them into thick “chips.” Thick enough to not flop over but still have some body. Boil those for 10 minutes max. I checked on mine halfway through and they needed the additional five, but I would keep an eye on them so you don’t end up with a mash as your base.
Once they’re soft, lay out on a baking sheet and add pink salt, garlic powder, and black pepper. We’re doing an oil-free bake, so that’s all you’ll need. Place them in the oven for 30 minutes on 400 degrees Fahrenheit, or until you start to notice that they’re beginning to brown.
Prep you toppings: I used one whole red pepper, corn, and a little less than half of a red onion. Mix together. This will be placed on top once the potatoes have cooled in the dish. Next, chopped up your green onion. This will be placed on top of that.
For the dressing you will need:
- roughly 1/2 cup of tahini
- one handful of fresh dill
- salt and pepper (to taste / preference)
- about a clove of garlic (I used 3 small cloves)
- splash of apple cider vinegar
- squeeze of lemon juice
- a splash of water
Add these to your blender or food processor. Blend. That’s it.
To serve, I kept the dressing separate because I wasn’t wanting to show up to family dinner with a soggy plant dish. However, I think if you are serving it within a short time frame, the dressing (or “good sauce” as I called it upon realizing how, well, good it was) would hold up fine without seeping into everything else. All-in-all, my dish got pretty good reviews from my carnivore-based family members. I’ll definitely have to make this again some time, seeing as how there was but one minuscule scoop for leftovers.
Health with Hales 