![]() It’s a potato salad, sure, but a potato salad fit for weekday nights, like after the gym with a couple beach weekends on the horizon. Basically, I wanted my potatoes but I didn’t need them swaddled in mayo or sour cream or chopped eggs and pickles… at least not every day.Īnd this deliciousness totally fit the bill: Sharp arugula, barely-cooked green beans (I’m seriously addicted to green beans this summer), coins of fingerling potatoes and my favorite, toasted walnuts and a lightly creamy walnut vinaigrette. I saw this recipe from Martha Stewart a few weeks ago when I was trying to dream up a potato salad that wasn’t so… weighty. When food is this fresh, little needs to be done to make it stand out, which is perfect as I’m exactly lazy enough right now that I barely want to fuss. It doesn’t even compute.īut I still only want simple food. I mean, somehow the farmers markets are bursting with beans and greens and peppers and potatoes and peaches and… And I ate (average) pad thai for lunch. No one wants limp and soggy green beans.I wasn’t kidding last week when I said that I have staged an intervention with myself and am trying my hardest to cook more things at home that can be even loosely construed as dinner. When you blanch food for the right amount of time it helps maintain flavor, color, texture, and nutritional value. The word blanch refers to a cooking technique in which food is briefly immersed in steam or boiling water, usually followed by shocking, which is rapidly cooling the food in an ice bath or with cold air. When enjoyed in moderation and prepared in a healthy way, potatoes can be a nutritious addition to your diet. They are high in potassium, vitamin B6, and vitamin C. Also, there are many nutritional benefits that potatoes provide our bodies. “Oh, I can’t eat potatoes because they are too starchy” Yes, potatoes are starchy because they are carbohydrates and carbohydrates give us energy. Poor potatoes have a bad reputation in some people’s eyes. They are best used for boiling and roasting and work well in dishes that would benefit from a potato that holds its shape, even when sliced and diced, like for this Green Bean Potato Salad. Like many waxy varieties, red potatoes are low in starch and won’t produce a light, fluffy texture. Its skin is edible, so it’s not necessary to peel or remove it after cooking. Why use red bliss potatoes for this Green Bean Potato Salad Don’t be afraid to switch up a classic and bring something new to the table, like this Green Bean Potato Salad. Since I don’t personally enjoy mayonnaise, I wanted to create a non-mayo based dressing for potato salad with an added twist by adding green beans and corn. ![]() The amount of mayo I had to scoop daily was unreal. Now, just imagine preparing potato salad for 100+ people at one time. ![]() ![]() That is one condiment that I just never enjoyed. Traditional potato salad is dressed with mayonnaise. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |