Speedy recipe time! This one came out of nowhere and OH MY HECK it was amazing. Pretty great staple to add to the family menu, I’d say. Healthy, can really be packed with whatever veggies you have left over and leaves you fuller than a shopping cart at WalMart when the Duck Dynasty crap goes on sale.
6 – New Red Potatoes, scrubbed (and peeled, if not organic)
1 head of Romaine, roughly chopped
Cherry Tomatoes or Heirloom Tomatoes, diced
Raw corn kernels, cut straight from the cob (as long as you know where it’s from. Most grocery store corn is GMO)
Yellow/Red/Green Pepper, diced
Coconut or a good olive oil
Salt & Pepper
2/3 Cup organic mayonnaise
1/3 cup milk (raw, almond, goat, whatever)
1 clove crushed garlic
1 tsp chives
Preheat oven to 400 (200 for all you Australians). Dice potatoes and place into a large bowl. Add enough of your chosen oil to fully coat (or, for me, DRENCH) potatoes. Add paprika, cumin, curry, garlic and onion powders and salt and pepper to taste. I have purposefully omitted amounts here because it really IS a matter of taste. Just as long as the potatoes are nicely coated with the spices, we’re good. You can even dip your pinky in for a taste – it wont kill you.
Spread potatoes out onto a lipped baking tray (I’m so detailed with this part because I’m super good at grease fires. Just trust me, the tray needs a lip) and place into heated oven for about 30 – 40 minutes (use your discretion to judge crispy vs. burned)
Combine all dressing components and whisk till smooth. Toss potatoes RIGHT BEFORE SERVING (no one likes warm lettuce, come on) with your raw ingredients and add dressing, shake salad about until coated and serve immediately. Then log into your mail client and send me an email full of flattery and thanks and enjoy a second bowl. You’re welcome.
Ps. If you’re on the ‘Potatoes are horrible, carbohydrate monsters’ bandwagon, I suggest you visit this website and get rid of your aversion.