I do not perceive why this candy potato salad is so interesting, however after I discover leftovers within the fridge, I can not allow them to go. The stability of sweetness, sourness and spiciness is irresistible. It is no match for white potato salad. My husband helped with the third serving, she will report.
1 ½ to 2 lbs candy potato, or about 4 cups 1/2 inch cubes
¾ cup eggless mayonnaise, comparable to Hellman’s Vegan
2 tablespoons lime juice
2 tablespoons agave nectar
1½ tsp cumin
1/2 teaspoon or extra salt
¼ cup dried cranberries
2 inexperienced onions, thinly sliced
1 jalapeno pepper, chopped
1/4 to 1/2 cup chopped coriander
- Place the diced candy potatoes in a pot and canopy with flippantly salted water. Convey to a boil and prepare dinner till forks are simply barely tender, 5 to 7 minutes. Do not make them mushy! Rinse nicely with chilly water and cease the cooking course of.
- Put together the dressing: In a small bowl, whisk mayonnaise, lime juice, agave nectar, cumin and salt.
- Switch candy potatoes to a serving bowl and add cranberries, leeks, jalapeños, and cilantro. Pour the dressing throughout and stir gently. style of salt.
- Cool nicely. The potatoes will take in among the dressing as they cool. Frivolously stir simply earlier than serving. Add coriander and garnish with just a few dried cranberries.
Wendy Andresen lives in Camden together with her husband Ray. She’s her sheltie, Sunshine. and her bunny, Russell. You possibly can reply to her column at email@example.com.
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