Sunday, September 27, 2009

vegan potato salad

Oh yeah, kids. This is what I make for the people who really deserve the love (and who really hate the mayo - you won't miss it, believe me).

As ever, my measurements are a bit sketchy, which is a reflection of my aversion to measuring anything in the first place. It's pretty hard to screw it up unless you gob too much vinegar in there - start with a little bit and taste before adding more. That's how I do it, anyway.

If you're making this for a party, don't count on having any leftovers. If it's just the two of you, go ahead and have some for breakfast the next day. Mmm.

kick-ass potato salad

(for six people or so)

3 lbs red or yellow potatoes, boiled whole in their skins, drained, and cooled
3/4 - 1 cup olive oil
1/4 - 1/2 cup rice vinegar (or equal parts rice vinegar and lemon juice)
salt and pepper
a big handful fresh garlic, minced (maybe 5 or 6 cloves?)
a not-too-ripe tomato, diced (squish the seeds into your compost bin before you chop)
a handful each of parsley and cilantro (basil's nice too), chopped kind of biggish
3 or 4 green onions, sliced (make sure you use the white part - it's the best!)
a small can of sliced black olives, drained
a big jar of marinated artichoke hearts, lazily drained (don't fret if some juice goes in)
capers if you want them

Once the potatoes are cooked, drained, and cooled, quarter those babies up and start slicing them about 1/4" thin - leave the skins on, they won't hurt you!

When you have a couple of potatoes' worth in the bowl, drizzle with olive oil and give them a stir before adding the next couple of potatoes, then add more oil and stir... until all the potatoes are in the bowl. What you're going for here is potato slices that are coated with olive oil so they don't stick together.

Add a splash of vinegar and the salt and pepper, give it a stir, then add all the vegetables.

Mix it up, taste it, and maybe add some salt before you call it done, then chill the hell out of it.

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