Working lunch- romaine with zucchini,sheep feta, cherry tomatoes and potato salad, a photo by GFDoctor on Flickr.
As I furiously finish the last edits to CleanThrive, my time available for cooking and posting is very small.
Making one round of cooking prepare for several meals makes it likely that I’ll keep eating well.
This plate was a combination of potato salad leftovers and a very simple green salad topped with cherry tomatoes, sliced zucchini, feta cheese and a balsamic vinegarette.
Typically I top my greens with a bit of protein. My choices run from baked tofu, leftover salmon, grilled chicken and on to sheep or goat milk cheeses.
Feel free to use what you have, just dress it up for yourself.
Grab a glass of ice tea, and get to work.
- 1 pound red potatoes or yellow potatoes, actually any potato except Russets
- 2 stalks celery finely chopped
- ¼ cup chopped onions- fine to use yellow, white, red, or sweet- your preference
- ½ cup homemadeMayonaise, I use Hellmans or Best foods Olive oil one in a pinch but would really like to avoid the soy and GMOs
- 2 tablespoons Bellewood Acres apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- cover potatoes with water
- place over high heat, bring to a boil
- Once you reach the boil stage, time 5 minutes
- check the largest potato using a knife. Push the tip into the center.
- If it slips in easily, the potatoes are done.
- keep cooking the potatoes till the knife enters easily
- Drain and allow to cool
- Dice the potatoes into whatever size cubes you like. I tend to make them about ¾ inch
- beat together the dressing ingredients
- pour over cooled potatoes
- Pop the salad in the fridge for ½ hour or so.
- If your potatoes are very dry, feel free to add a bit more dressing.