August 14, 2012 by Jean Layton
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Working lunch- romaine with zucchini,sheep feta, cherry tomatoes and potato salad by GFDoctor
Working lunch- romaine with zucchini,sheep feta, cherry tomatoes and potato salad, a photo by GFDoctor on Flickr.
As I furiously finish the last edits to CleanThrive, my time available for cooking and posting is very small.
Making one round of cooking prepare for several meals makes it likely that I’ll keep eating well.
This plate was a combination of potato salad leftovers and a very simple green salad topped with cherry tomatoes, sliced zucchini, feta cheese and a balsamic vinegarette.
Typically I top my greens with a bit of protein. My choices run from baked tofu, leftover salmon, grilled chicken and on to sheep or goat milk cheeses.
Feel free to use what you have, just dress it up for yourself.
Grab a glass of ice tea, and get to work.
Classic East Coast USA potato salad- simple and easy to gussie up for many occasions. This one is for the mayo lover in your life
Author: Jean Layton
Recipe type: salad, dinner
1 pound red potatoes or yellow potatoes, actually any potato except Russets
2 stalks celery finely chopped
¼ cup chopped onions- fine to use yellow, white, red, or sweet- your preference
½ cup homemadeMayonaise, I use Hellmans or Best foods Olive oil one in a pinch but would really like to avoid the soy and GMOs
2 tablespoons Bellewood Acres apple cider vinegar
½ teaspoon salt
¼ teaspoon black pepper
cover potatoes with water
place over high heat, bring to a boil
Once you reach the boil stage, time 5 minutes
check the largest potato using a knife. Push the tip into the center.
If it slips in easily, the potatoes are done.
keep cooking the potatoes till the knife enters easily
Drain and allow to cool
Dice the potatoes into whatever size cubes you like. I tend to make them about ¾ inch
beat together the dressing ingredients
pour over cooled potatoes
Pop the salad in the fridge for ½ hour or so.
If your potatoes are very dry, feel free to add a bit more dressing.
mix up the salad flavor a bit by using different vinegars.
Tarragon vinegar, raspberry vinegar, garlic vinegar all change the salad to be something unique
Same with the pepper, use pink peppercorns, or change the grind to a coarse one.
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