May 27, 2012

Nutty Potato Salad

Once again, lets skip the whole "Its been a long time - so much to catch up on!" thing and just get right to the blog post....

As you likely know, I am living in a new house this spring. The lady before me did a wonderful job with planting a beautiful array of trees, shrubs, plants and flowers and I am having so much fun watching things come up from winter hibernation. Check out these two photos below that had less than a month between them.

The crazy part is this was taken in mid-may and I already need to take another photo it has grown so much! Very exciting but also scary.... lets just pray that I don't kill everything and turn it into a big rock and dandelion patch.....

Thor's parents are here visiting for memorial day weekend and his mum was able to identify a chive plant right in that island.

Chives!!! After getting over my immediate craving for sour cream and chive potato chips, I did a little chive research.... did you know that pom pom flowers and buds on a chive plant are also edible??

Memorial day weekend and I have chives.... naturally this calls for potato salad.

But not just any gloopy, mayo loaded, artery clogging potato salad... I wanted a feel good, vegan, oil free, mayo free, protein packed potato salad that would knock your grandmas sock off......

Some recipes take trial after trial after trial to get them right. This is not one of those recipes. I was in love at first taste.

Nutty Potato Salad

2-3lbs red skinned potatoes, chopped into bite size pieces
1 cup cashew butter
1 cup almond milk
1 TBSP Ground Flax Seed
Juice of half a lemon
Sea Salt 
Ground Pepper
1/2 Sweet onion, sliced
1 Red Bell pepper, diced
2 TBSP fresh chives, chopped
Chive flowers and buds for garnish, optional

1. Boil your potatoes in water is a pinch of salt, until fork tender. Strain and allow to cool.
2. While the potatoes are boiling, your can prepare the sauce. In a food processor or high speed blender,   blend cashew butter and milk until creamy. You can add more cashew butter or milk depending on how thick and creamy you want your glaze to be. More cashew to milk for a thicker mixture.
3. Add in flax seeds and lemon juice and continue to mix. Add in salt and pepper to taste. 

At this point the base should taste to good your are considering eating it out of the food processor with a spoon. Play here to make it just right for you. More lemon? More salt and pepper? Maybe some curry powder? Get crazy.....

4. In a large bowl, stir together the onion, bell pepper and chives. Mix in your cashew cream mixture. Another taste test here is perfectly acceptable. :)
5. When the potatoes have cooled, gently toss them into your large bowl with the cream mixture to coat. Garnish and refrigerate until ready to serve.

Packed with tasty goodness and protein while containing non of the saturated fat and empty calories of a traditional potato salad, this version might just be your go to recipe for many years to come.

One last thought.....

Please keep in mind this memorial day, the reason for the national holiday. Between the camping and food and time outside, take a moment to honour those who have sacrificed so much for our freedom.

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