Tuesday, 23 June 2015

Green Potato Salad & Peach Salsa

I mostly crave cold foods at this time of year, and potato salad is one of my absolute favourites. When I was younger I actually didn't like potato salad much at all, but then my idea of the dish was the greasy white mess you buy pre-made in the supermarket. But then I tasted a french potato salad with a fresh dressing of oil and vinegar, and I was converted. Also, I later discovered how easy it is to make my own dressings for a delicious and healthy potato salad.

This potato salad is a bit unusual both in taste and looks, as it has a green hummus dressing. The dressing is based on an entire can of chickpeas which makes it filling and also adds more protein, fibre and minerals to the dish. The combination of new potatoes and hummus tastes absolutely wonderful!

I served a kind of a salsa with peach flavour with the potato salad. The salsa adds some perfect freshness and crunchiness to the potatoes.

Green Potato Salad with Hummus Dressing

Serves 4

1kg (about 2.2 lb) new potatoes
1 can chickpeas, drained and rinsed
1 lemon, juiced
2 tbsp tahini
1 tbsp olive oil
4 tbsp finely chopped basil
herbal salt and black pepper to taste
1/4 cup plant milk
1 tbsp apple cider vinegar
optional: 1-2 tsp nettle powder, wheatgrass powder or other green powder

1. Scrub the potatoes and boil or steam them until soft. Let them cool down and then cut them in 2-4 pieces. Put in a bowl.
2. Make the dressing by blending all the other ingredients in a food processor. Blend for a couple of minutes until the dressing is as smooth as possible. Add green powder for a greener colour.
3. Add the dressing to the potatoes, stir and serve.

Peach Salsa

1 red bell pepper
8 cocktail or cherry tomatoes
1 peach
1/2 cucumber
1/2 lime, juiced
1/2 tsp hot chili flakes
salt and black pepper to taste

Dice the vegetables and fruit as small as possible. Add the lime juice and spices and stir thoroughly. Preferably let the salsa sit in the fridge for a while before serving.

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