Wednesday, June 29, 2011

Crunch Summer Potato Salad





















Refreshing Summer Potato Salad enjoyed after a lakefront bike ride
Potato Salad with a healthy crunch along with dimensional flavor
This version topped with Slivered Almonds and Raisins
+Avocado would have been a nice addition
Consists of Diced:
Kohlrabi, Red Bell Pepper, Celery,Green Onion,Parsley,Dill,1 Garlic Clove,
Red Potatoes cooked until just fork tender,drained, rinsed in cold water

Dressing: Rice Vinegar, Grapeseed Oil, Apple Cider Vinegar, Lemon Juice,
Celery Seed, Shallot, Maple Syrup, Dash of Dry Mustard, Sea Salt, Cayenne

I made a Tahini-Sesame- Orange Dressing but I decided I wanted this
colorful combination to shine through with a clear dressing.

Next day enjoyed with Smoky Pecan Bits as a topping
Marinate Raw Pecans in Liquid Smoke for an hour then roast at 400 degrees
carefully
turning twice in the span of about 10 minutes
I have also stove top roasted Pecans instead of using the oven.
NO liquid Smoke? Awwww..
A good Tamari or Aged Soy Sauce will do.
Enjoy!






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