A great alternative to a traditional potato salad with mayo that does not stay fresh long or hold up well at a hot picnic. This one only gets better with time, and it matters not if it’s hot, cold, or somewhere in between.
hope this makes your belly smile…
Adapted from LFFC CSA Recipe Group
8 medium organic potatoes, unpeeled, cut into large cubes
¼ c. extra virgin olive oil
3 garlic cloves, finely chopped
1 green onion, finely chopped
1/2 c. frozen peas
sea salt and pepper, freshly ground
2 T. chopped fresh mint
¼ c. white wine vinegar (alternative: red wine vinegar, balsamic vinegar)
2 t. Dijon mustard
½ c. cooked, unseasoned quinoa
¼ c. Parmesan cheese, grated
Directions: Boil potatoes in salted water until tender (about 20 minutes). While the potatoes are boiling, warm a large skillet to medium heat. Saute the garlic and green onions in the olive oil until the garlic is fragrant (about 1 minute). Stir in the frozen peas and cook until tender (3-4 minutes). Season with a few grinds of sea salt/pepper. Stir in the vinegar and Dijon mustard to form a sauce. Finally, add the quinoa and cheese. Season with salt/pepper to taste.
Serve with 2-3 pan-seared organic chicken breasts.