Adaptation of 101 Cookbooks Mostly Not Potato Salad

[donotprint] Long time readers know I usually take an existing recipe and alter it so much, either because I’m missing ingredients or sometimes out of sheer laziness, that it hardly resembles the original recipe. But some recipes, like those created by one of my favorite food bloggers Heidi from 101 Cookbooks, are not meant to be altered. She creates them so perfectly, and you just don’t want to mess with perfection. Except I did. And I kinda don’t feel bad about it because I loved the end result.

Heidi’s recipe for Mostly Not Potato Salad caught my eye – its in her new book Super Natural Every Day – because I’d much rather have a potato salad that’s more salad than potato. And, I have zero interest in a potato salad that is drowning in a thick mayo or cream sauce. And while I kept many elements of Heidi’s potato salad the same, for example the potatoes…and the whole grain mustard, I changed quite a bit too. There are no red potatoes, green beans, or chives, for example. Below is my version of her recipe, but you can click here for the real deal, and knowing Heidi’s recipes, it’s just perfect. [/donotprint]

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Adaptation of 101 Cookbooks Mostly Not Potato Salad

Ingredients:

2 pounds baby yellow potatoes, unpeeled

2 heaping tbsp whole grain mustard

2 tbsp red wine vinegar

extra virgin olive oil

½ tsp sugar

sea salt

1 tsp dried dill (fresh is better if you have it!)

1 leek, white and green part thinly sliced

6 stalks celery, diced

1 cucumber, unpeeled, seeded and cut into cubes

1 block firm tofu, cut into small cubes – I only had firm on hand but extra firm would work even better. Try to squeeze the moisture out of it as much as possible before cubing!

  1. Bring a pot of water to a boil. Add the potatoes, and cook until about 10 minutes. Drain the potatoes set aside.
  2. In the meantime, make the dressing by whisking together the mustard, vinegar, 1 tablespoon olive oil, the sugar, and 1/4 teaspoon salt. I combine all ingredients in a recycled glass jar and shake until blended. You can also double the dressing recipe and save half to use later to dress salad greens. It’s already conveniently in a jar!
  3. In a large skillet, sauté the leeks and tofu until the tofu starts to turn golden brown on all sides (turning the tofu every few minutes) for about 10-12 minutes.
  4. In a large bowl, toss the potatoes, cucumber, celery, dill, leeks and tofu. Drizzle on the dressing and mix to combine. Add salt to taste.

Heidi recommends serving this chilled or at room temp, but we ate it as soon as we were done cooking, so the potatoes, tofu and leeks were piping hot, nudged right up against the cool and crisp celery and cucumbers. We were too hungry to wait for anything to reach room temp. I actually really liked the contrast of temperatures and textures, and also enjoyed this salad cold the next day for leftovers.

Do you like traditional potato salad with a creamy dressing, or something more vinegary like German potato salad? I used to love this one German potato salad my mom got from the kosher butchery, sans bacon. Maybe that’s why I like the vinegary and mustard-y versions better!

One Comment

  1. Kara
    Posted July 22, 2011 at 2:03 pm | Permalink

    Ah I have been dying to get Heidi’s new cookbook! I loved her first one so much!

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