Potato and Beet Salad

I already published one recipe for potato salad here before, but I guess it being summer finally (though you would not be able to tell that from the crazy storm outside now) and looking for something tasty, healthy and not too warming, potato salad in all shape and form is perfect for us.

I made a big batch and we eat half of it warm for dinner yesterday and half of it cold for lunch today. the texture and flavor changed entirely, it was almost like 2 different dishes. I think we both liked it better cold though it was really nice warm to.



Ingredients (for 4 people as a meal or 8 as a side)
3 large potatoes
1 large beat
3-4 cloves of garlic

a pickle
some fresh dill

For dressing:
1/2 tea spoon of coriander seeds
1 tea spoon of mustered
juice from 1 lime
a chilly (I used a green habanero but a Jalapeno can work just as well).

Some yogurt for decoration.

- As you can see, no salt, we try to avoid it as much as possible, I know I eat too much salt already when I eat out, so at home, I cook without, if you don't mind salt, there should probably be about half a tea spoon in the dressing.




The cooking part:

Dice the beat and potato to about 1"x1" cubes peal and chop the garlic into large chucks (cut each clove into 2 or 3 pieces) cook in water for about 20-30 minute till soft, but still chewy. Strain from water.

The dressing part:

While the potato and beat are cooking, chop the dill (I used about half of a large pack, but you can use less) and the pickle to small bits.

Also, make dressing - I use a small glass jar, because it's easier to put the lead on and just shake it: Crush the coriander seeds with a spoon, to release their flavor (give it a shot even if you hate coriander, the seeds taste very differently then the plant) then add the lime juice, olive oil, and mustered, chop the chilly to tiny bits and add to the dressing, close the lead and shake the jar.



Putting it together:

While the potatoes & beet are still warm and after you strain them, put them in a bowl (I use the tupperware they are going to be in late,r to save on dishes...) and pour the dressing over them, it'll absorbed right away in the warm potatoes. then mix with the deal and pickle.

On the plate, decorate with some yogurt. it taste really great together!

Potato Salad

Yesterday I was reading a blog day article somewhere, it was a bunch of cool blogs and one of them was a beautiful cook blog by and Israeli designer and awesome food photographer. I
spend half the evening reading her recipes that are written with humor and looking at the beautiful pictures.

The cool blog made me want to do 3 things - cook, take pictures and blog. So this is the result! today's lunch. Also, since it is memorial day, this is perfect picnic or barbecue salad. it lasts really well, it's healthy and very easy to make.


lentils and Potato Picnic Salad
Ingredients for 2 people as a meal or 4-8 people as a side dish
8 small purple potatoes (or white ones)
half a cup of green lentils (also called French lentils)
a small onion
a tomato (I used a yellow one, but red is fine)

For dressing:
2 table spoons olive oil
1 table spoon balsamic vinegar
1 table spoon mustered
1/4 cup of water

For decoration:
2 table spoon of yogurt
fresh ground pepper



How to make it
dice the potatoes, chop the onion and add the lentils to a pan. Cover in water and let cook for about half an hour on medium heat until the lentils and potatoes are soft but not mushy.

While it cooks, make the dressing, in a cup mix all the ingredients and whisk for about 2 minutes until the olive oil and water blends. then slice the tomato into segments.

Once the lentils and potatoes are cooked. strain until all of the water are out, and while still hot, pour the dressing over them. the heat makes the dressing soak really well in the potato.

when serving decorate with the tomato slices and yogurt.



A couple of pointers:
We are trying to cut down on cholesterol, so no salt for us, but it can be added to the dressing, also, you can replace the yogurt with cream cheese or ricotta.
We eat it warm, but it's also really good cold, and can keep in the fridge for a week or so.