February 20, 2014 February 20, 2014/ Morgan
Potato salad – how do I love thee? So many variations, so many ways to get inspired and get it on the plate. It’s good warm or cold. It’s good with burgers or just on it’s own. Maybe it’s my potato addition talking but I’m pretty sure that potato salad is in my top favorite foods that I just don’t make often enough.
Now this is, of course, nothing like potato salad you may see at the grocery store or on menus. This is healthy, awesome, fresh and SPICY – yeahhh baby! Smokey spicy from chipotle peppers. (You can usually find chipotle peppers canned in adobo sauce in the “Ethnic” isle of large grocery stores.)
I know this seems more of a spring dish than a winter but I am just feeling like I need a bit of spring in my life right now! Asparagus is in all of the grocery stores right now and I just can’t get enough. It’s my favorite vegetable right now. My three year old is loving it too so I keep buying it and making it in different ways!
- 6 large red potatoes
- 8-10 stalks asparagus, woody ends trimmed off
- 1 cup corn (frozen is okay!)
- 2 green onions, sliced
- 1/4 cup cilantro, minced
- 1 cup Plant Strong Mayo (recipe here!!! or use your favorite plant strong mayo)
- 3 chipotles in adobo sauce, minced
- 1 Tablespoon lime juice (about 1 lime)
- 2-3 drops liquid Stevia or a pinch of sugar
- 1/2 teaspoon salt
First, cook your potatoes – my favorite way is to cook them in my slow cooker (here’s how I do it!) Then I let them cool completely and cut into bit sized pieces. Or instead you can cut up the potatoes into bite sized pieces first and then steam them until fork tender. Then put them into a large mixing bowl.
Next you are going to steam your asparagus. If you are steaming your potatoes you can add the asparagus during the last few minutes if you have a steamer large enough. Get out a steamer (I LOVE mine!) and place it in a large pot with water filled up to just under the bottom of the steamer. Make sure you cut off the bottom 1 inch of the asparagus stalks and discard. Then cut the rest of the asparagus into bit sized pieces (about an inch long.) Add the asparagus and the corn to the steamer. Steam for 5-6 minutes, or until the asparagus is tender but still a beautiful shade of green! Take them out and add to your large mixing bowl.
Make your plant strong mayo if you don’t have some already made. Then take out 1 cup of the mayo and blend in the chipotles, lime juice, stevia and additional salt (I use my immersion blender for this so I can keep it in the same container!) Pour over the potatoes, corn and asparagus. Mix in your chopped green onions and cilantro. Gently mix and then taste it – add extra salt, pepper or even some extra adobo sauce from your canned chipotles to the batch if necessary and stir! It’s best if it has had time to chill together but you can eat it right away.
February 20, 2014/ Morgan/