Friday, July 10, 2009

Spicy Vegan Potato Salad



To continue with my posts about my hatred of all things made with mayo, I've cleaned up yet another nasty mayo-filled mess- the snooze-worthy potato salad that you'd normally find becoming rancid under the summer sun. Using the remainder of the ingredients from my Asian spin on coleslaw, I decided to give this potato salad a wakeup call. This recipe gets even spicier once you refrigerate it for a few hours, so if you're not a fan of big heat, use a little less of the oriental mustard (I used one from Penzey's Spices, so you know it's got bite!) and substitute some of the daikon with regular radishes or some cucumber.

And you thought the food on the grill had big flavor.


The Whats:

* 1 28 oz. bag of small creamer potatoes, halved
* 1/2 of a daikon, diced
* 1 carrot, diced
* 1 medium red onion, diced
* 1/4 cup rice wine
* 1/2 cup olive oil
* 1 tsp. horseradish mustard
* 1 tsp. sugar
* 1 tsp. lime juice
* 1 tsp. dried oriental mustard
* a handful of chopped parsley or cilantro

The Hows:

1) Bring a large pot of salted water to a boil. Boil potatoes until tender. Drain and rinse with cold water. Place potatoes, daikon, carrots, and onion in a large mixing bowl.

2) In a separate small bowl, whisk together the rice wine, olive oil, horseradish mustard, sugar, and lime juice. Pour over the potato mix in the large bowl and toss. Sprinkle the dried mustard and parsley over the potato salad and toss again to mix. Refrigerate for an hour or so before serving.

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