Oil and Vinegar Potato Salad Recipe at Epicurious.com. <-(to see the original article please click this link)
I’m going to make this potato salad tonight (and pair it with my constant companion, the chickpea cutlet), but instead of red wine vinegar I’m going to use rice wine vinegar (I’m in the mood for sometime lighter tasting). It should be pretty tasty. I’ll likely tweak the heck out of the seasoning as usual, and cut waaaay back on the oil – 1/4 cup of olive oil might taste really good, but it’s way more than is healthy for a type two diabetic like myself.
My current budget allows me to center my meals around rice, beans, tofu, and inexpensive vegetables and fruits (potatoes, apples, carrots, beats, onions, celery, gai lan, bok choy, turnip, cabbage etc etc). For the next little while the recipes I post AND try will mostly be “peasant” style cooking, which is quite honestly my favourite style of cooking most of the time. It’s not as much fun to read about, or share, but it makes me happy to know that I’m eating the way that people in less industrialized countries do. My love of cooking and baking comes from studying hippie-made cookbooks so, rustic is pretty much my default style.
I was sad to be thinking about putting this blog on hold, until I realized that I can’t possibly be the only person out there who is trying to get by on a plant-based diet on a college student sized budget (speaking of which – I start college in September).
Makes 4 to 6 servings
For more of a bite, add two
to three teaspoons of whole grain mustard
along with the olive oil.