Cook the Book: Mostly Not Potato Salad

Name: Cook the Book: Mostly Not Potato Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons natural cane sugar or agave nectar; 6 stalks celery, trimmed and diced; 1 cucumber, unpeeled, seeded and cut into tiny cubes; 59 milliliters 0.25 oz / 10 g finely chopped dill; 170 grams 170 g baked or extra-firm tofu, cut into small cubes; 1 Tbsp chopped fresh chives; 1 handful Big of green beans, trimmed and sliced into 1-inch / 2.5cm pieces; 1 small leek, white and tender green parts, trimmed and chopped; 4 servings Extra-virgin olive oil; 2 Tbsps red wine vinegar; 4 smalls pink or red-skinned potatoes, unpeeled, quartered; 4 servings Fine-grain sea salt; 2 Tbsps whole grain mustard

Need a gluten free and vegan side dish? Cook the Book: Mostly Not Potato Salad could be an awesome recipe to try. This recipe makes 4 servings with 344 calories, 9g of protein, and 16g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of grain mustard, wine vinegar, chives, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Bring a pot of water to a rolling boil. Salt generously, add the potatoes, and cook until tender but not falling apart, about 10 minutes. Thirty seconds before the potatoes are done cooking, add the green beans to the pot.

Ingredients you will need

Green Beans

Potato

Water

Salt

Equipment you will use

Pot

Drain the potatoes and beans and set aside.

Ingredients you will need

Potato

Beans

In the meantime, make the dressing by whisking together the mustard, vinegar, 1 tablespoon olive oil, the sugar, and 1/4 teaspoon salt in a bowl. Alternatively, combine the ingredients in a mason jar and shake until blended. Taste and adjust if needed.

Ingredients you will need

Olive Oil

Mustard

Vinegar

Shake

Sugar

Salt

Equipment you will use

Whisk

Canning Jar

Bowl

In a large skillet, sauté the dill in a splash of olive oil over medium-high heat.

Ingredients you will need

Olive Oil

Dill

Equipment you will use

Frying Pan

Add a couple pinches of salt, stir in the leek, and sauté until golden and slightly crispy, 4 to 5 minutes.

Ingredients you will need

Leek

Salt

In a large bowl, gently toss the potatoes and green beans, celery, cucumber, tofu, chives, and half of the leek with most of the dressing. Taste, and add a sprinkling of salt, if needed. Turn out onto a platter and finish with a final drizzle of dressing and the remaining leek.

Ingredients you will need

Green Beans

Cucumber