Punchy Potato Salad
The downfall in an ol’-fashioned potato salad is the saturated fat in the mayo and bacon bits. This recipe provides the same creamy buttery flavour through the addition of edamame beans. “Edamame” is the Japanese word for the fresh green soybean, straight out of the pod. Look for them in the frozen food section of your local supermarket. Onions are also good for cancer and heart disease prevention and potatoes contribute zinc, a mineral that’s vital for men’s reproductive health. Apple cider vinegar also stimulates digestion. What a perfect combination.
Potato Salad:
1 cup (250 mL) shelled edamame beans
4 large yellow potatoes
1 red bell pepper, thinly sliced
1/2 cup (125 mL) red onion, thinly sliced
1/4 cup (60 mL) parsley, finely chopped
Dressing:
2 cloves garlic, crushed
1/4 cup (60 mL) apple cider vinegar
2 Tbsp (30 mL) rice vinegar
1/4 cup (60 mL) lemon juice
2 tsp (10 mL) seeded mustard
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) fresh ground black pepper
Bring to boil a large pot of water. While it is heating, cut potatoes into 1 1/2-in (3-cm) chunks or small 1/2-in (1-cm) dice. When water is boiling, add edamame beans and cook 5 to 7 minutes. Remove with slotted spoon and allow to cool. Add diced potatoes to boiling water. Cook until soft, about 15 minutes for larger chunks and about 10 minutes for smaller pieces. As soon as potatoes are tender, rinse in cold water and place in large bowl. Add edamame beans and bell pepper.
In separate bowl or jar, combine garlic, vinegars, lemon juice, mustard, salt, and pepper. Pour over potatoes and stir gently to mix. Garnish with red onion slices and parsley.
Serves 8.
source: "Tex-Mex Barbecue", alive #272, June 2005
Punchy Potato Salad
Directions
Sally Errey, RNCP
Sally Errey, RNCP, is an acclaimed speaker and author on optimum health through nutrition and lifestyle. She is author of Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004).
READ THIS NEXT
SEE MORE »
Oat Sweet Potato Chili
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
Purple Cabbage and Apple Soup
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Herb and Greens Frittata
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
Caramelized Fennel and Yogurt Dip
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.