RECIPE of the WEEK: Rainbow Potato Salad
1.5# new potatoes, quartered
1 tsp salt
5 tbsp vegan mayo
3 tbsp pickle juice
1/4 tsp salt
1/4 tsp paprika
black pepper to taste
1/4 cup carrot, grated
1/4 cup celery, thinly sliced
3 tbsp dill, finely chopped
1–2 tbsp garlic dill pickles, finely chopped
1 tbsp red onion, chopped (and soaked in ice water for 10 minutes)
2 tbsp green onion, finely chopped
2 tbsp green bell pepper, finely chopped
1/4 cup red bell pepper, finely chopped
In a large pot, cover the quartered Creamer potatoes with cold water, add 1 tsp of salt and bring to a boil over high heat. Turn down to a simmer and cook until tender, about 10 minutes. Do not overcook.
In a small bowl, combine the vegan mayo, pickle juice, paprika, 1/4 tsp salt, and black pepper. Add the dressing to the potatoes while they’re still warm. Mix with a fork, mashing slightly to thicken the dressing.
Cool the potatoes and dressing in your fridge or freezer until they are room temperature or cooler.
Gently mix in all the remaining ingredients: carrot, celery, dill, pickles, red onion, green onion, red and green bell pepper. Taste and adjust the seasoning.
Refrigerate for at least 1 hour before serving. The flavours will marry and intensify if you refrigerate overnight before serving. Garnish with paprika and dill.
How To Preserve Your Veggies:
Freezing, Drying, Pickling, Canning and Fermenting!
Sometimes, CSA shares can be so abundant you might start to feel like you have a surplus of vegetables. On the other hand, you might just be looking forward to enjoying the flavors of the growing season well into the winter months. Either way the answer you’re looking for is the same: preserving! There are many ways to preserve fruits and vegetables. That’s why we whipped up this guide on the most common preservation techniques. Read on to learn about your options when it comes to preserving CSA items at home! How to Preserve Your Veggies at Home!