Last week we had a raw, vegetable and fruit summer soup. If you have not tried that recipe yet, you could pair it with this week's recipe and have a nice, cooling soup and salad combo.
Potato salad doesn't have to be a heavy, mayonnaise-laden affair. It can be zesty and refreshing when the cooked (and cooled) potatoes are accompanied by crisp, raw vegetables and dressed with lemon, oil and spices.
(Serves four)
1 1/2 pounds baby red potatoes, scrubbed and cut into 1-inch chunks
1 orange bell pepper, diced
5 spring onions, chopped
2 large carrots, peeled and thinly sliced
1/4 cup fresh, flat leaf parsley, chopped
Dressing:
1/4 cup lemon juice
1 Tbsp. flax oil
2 Tbsp. olive oil
1 tsp. agave nectar
1 1/4 tsp. ground cumin
1/4 tsp. paprika
1/2 tsp. salt
1/2 tsp. garlic paste
2-3 dashes hot sauce
Put cut potatoes into boiling, salted water and cook for 7-9 minutes. They will need to cook until they are soft and cooked completely but not mushy. Once the potatoes are done, drain them and rinse them in a colander with cold water. Allow potatoes to cool completely.
While potatoes are cooking and then cooling, chop the other vegetables and herbs. In a small bowl, combine dressing ingredients. When the potatoes have cooked, combine them with the other vegetables and add dressing. Stir well and chill in the refrigerator for at least an hour before serving.
