My family knows how to cook potatoes well which doesn’t surprise me since this humble vegetable is very versatile. My grandmother is known for her amazing mashed sweet potatoes (which really only shares the same name, since it’s a root vegetable not a nightshade), my nana has a great scalloped potato recipe, my dad can make melt in your mouth twice-baked potatoes and my mom sure knows how to toss a warm potato salad. While I don’t love potatoes in any form, the preceding dishes are far too tasty to pass up. The heavy consistency of potatoes leaves me feeling almost too full which is perfect when I need extra comforting.
It’s been rather chilly (okay, cold for my liking and for it being Summer) this past week which has left me craving warmer foods so I couldn’t have been happier when my mom suggested making her warm potato salad. I’ve been feeling a bit under the weather and an extra helping of carbohydrates was exactly what I needed, or so I’m choosing to believe. Besides, potatoes are technically vegetables it’s just that their high content of starch makes them taste more like rice or pasta, not that there is anything wrong with eating copious amounts of carbohydrates.
I couldn’t let my mom have all of the fun in the kitchen though, so I offered to help which ended up consisting of a lot of picture taking with a tiny bit of chopping. Whoops. Just a forewarning, this salad tastes much better than it presents! Regardless, here’s the recipe we came up with based on a very tattered and torn recipe from Canadian Living back 1992 (the year before I was born). It is an excellent source of fibre and iron and even contains a fair bit of protein. What’s your favourite way to cook potatoes? Do you enjoy fried potatoes in the form of hash, chips or french fries? ♥ Molly
Fun Fact: The world’s largest potato weighed in at 18 pounds, 4 ounces according to the Guinness Book of World Records. That’s enough for 73 portions of medium fries at McDonalds. Did you know that potatoes have also been grown in outer space and that they did not originate from Ireland despite the popular belief?
Warm Potato Salad
- 2 lb red potatoes, quartered
- ½ lb green beans, halved (3 large handfuls)
- 4 green onions, chopped
- 3 celery stalks, chopped
- 1 red bell pepper, chopped
- 2 cans tuna packed in water, drained and chunked (368 g)
- 2 tbsp. white wine vinegar
- 1 tbsp. apple cider vinegar
- 2 tbsp water
- 1 tbsp Dijon mustard
- 2 tbsp garlic, minced
- 3 tsp olive oil
- Pinch of ground black pepper, to taste
- In a small measuring cup, whisk together white wine vinegar, apple cider vinegar, water, Dijon mustard, garlic, olive oil and black pepper. Let dressing sit for 10 minutes to allow flavours to intensify and combine.
- Bring 4 cups of water to a boil in a large pot. Add potatoes and simmer on medium high for 5 minutes or under potatoes are almost tender. Add green beans and continue to boil for 3 minutes or until beans and potatoes are fully cooked. Drain water and transfer potatoes and beans to a serving bowl.
- Drizzle dressing and toss in chopped green onions, celery and red pepper. Carefully mix in tuna trying not to break up chunks or mash the potatoes.
- Serve on top of a bed of spinach. Enjoy.