I harvested these bad boys on our nation’s birthday and what could be better than honoring (and, um eating) the potato during Olympic marathoning? And by marathoning, I refer to those of us couch-potatoes to whom “marathoning” refers to dedicated TV watching, albeit watching the Olympics.
Making this healthier vegan potato salad is almost as easy as opening a can of Pringles…almost.
Apparently the spud is the the most eaten vegetable in America. Who knew? It’s vegan, gluten-free and loaded with vitamins, fiber, and minerals. I used my square foot garden potatoes (more about my garden tips, trials and tribulations later), along with some organic red and blue potatoes to create this USA side.
- 1 pound red potatoes
- 1 pound blue potatoes
- 1 pound white potatoes mine were from my squarefood garden
- 3-4 cloves garlic minced
- 1/4 cup chopped fresh mint with few extra sprigs for garnish
- 1/4 cup extra virgin olive oil
- 2-3 tsp coarse sea salt
- 1-2 tsp fresh ground black papper
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Preheat oven to 325 F.
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Scrub and towel-dry potatoes, poke 3-4 times with a four pronged fork.
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Place directly on oven rack.
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Bake 90 minutes or so till they get a bit wrinkly-see picture in post.
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While the tubers are baking, make the dressing by adding ingredients to a mason or other jar and shaking well.
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When potatoes are done, remove carefully with oven mitts and place on rack to cool a bit. When cool enough to handle, cut into bite size pieces.
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Layer in mason jar as shown, pour over just enough dressing to coat, garnish with fresh mint sprig.
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*If you want to skip the mason jars, no problem! Just dump the potatoes in a bowl and pour over dressing. Adjust salt and pepper to taste.
Potatoes are naturally vegan and an amazing source of Vitamin B6. For you Olympic athletes, weekend jocks and gym rats out there, it’s good to know that B6 helps your body convert proteins and glucose to energy as well as help your body repair itself and fight disease. Love me some taters!
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