Turmeric Potato Salad
Potato salad is a long time favorite of BBQ goers, picnickers, and potluck participants alike. But why should a dish we all love so much have to alienate the health conscious, allergic, or otherwise diet restricted of the group? This potato salad is a no mayo, vegan recipe made with red potatoes, turmeric, and arugula in a mustardy vinaigrette. Sounds pretty good right? We thought so. As a bonus, the leftover dressing could be applied to any kind of salad, or as a sauce on your favorite main dish, so make some extra!
Recipe from: Renee's Kitchen Adventures
3 pounds red potatoes (bite-size pieces)
1/4 cup to 1/2 cup diced shallot
2 teaspoon Nature Restore Organic Turmeric
1 tbsp grainy mustard
1/2 cup champagne vinegar (or rice vinegar)
2 - 3 tsp. agave syrup or honey
2/3 cup olive or avocado oil
2 1/2 oz. fresh arugula (or baby kale)
salt and pepper, to taste
2 tsp. olive oil
Starting with cold water, cook diced red potatoes in salted water until fork tender.
While potatoes are boiling, heat about 2 tsp. olive in a large skillet over medium heat.
Add shallot. Cook for 5-6 minutes or until they begin to soften. Add turmeric. Cook for 1 - 2 more minutes. Turn off heat.
When potatoes are done, drain well and add warm potatoes to large bowl. Combine the potatoes with the shallot-turmeric mixture. Set aside.
In a blender, combine the mustard, agave, salt and pepper, vinegar, and oil. Blend until combined and thickened.
Pour half of the vinaigrette over the warm potato and turmeric mixture. Stir to combine. Stir in arugula. Cover and refrigerate for 1 - 2 hours to blend flavors and cool.
Before serving, pour in remaining vinaigrette if needed and combine. You may need just a little or all of it, depending on how much the potatoes have absorbed.
Season with salt and pepper, to taste.
Option to sprinkle an extra tsp of turmeric on top before serving!