Thursday, June 11, 2009

Egg-Free Potato Salad On A Rainy Spring Day

I have always considered this to be a "German style" potato salad, but after doing a little research I found that theirs almost always has bacon in it. I may be trying that version next since Emily loves bacon. This salad, however, was created for Nikki, my vegetarian. As you can see it is a beatiful day for eating outside. Everything is green and smells of fresh rain. I picked some chives from my garden and sprinkled them on top of my salad (since the girls don't allow onion IN the salad). Chopped red onion would be really, really good in it too... personally, I love onions!!! OK, enough about onions, here's to spring and the beginning of salad season!

6 Medium sized red potatoes
½ c Chopped Kosher dill pickles
½ c Chopped celery
½ c Sliced black olives
¼ c Dill pickle juice
2 T Reserved black olive juice
2 T Rice vinegar (or any preferred vinegar)
1 t Dried dill weed
½ t onion powder
½ t Salt
A couple of grinds of black pepper
 
Bring 1” of salted water to a boil. Add whole potatoes and bring back to a boil. Cover the pot and reduce heat to medium. Boil for 20 to 30 minutes depending on the size of the potatoes. You want them to have a little resistance when pierced with a sharp knife, but you don’t want them to feel “crunchy” in the middle. Remove potatoes from heat, drain them, rinse in cold water, and drain again. Put them in the fridge to cool.
While the potatoes are cooling, chop up the pickles, celery, and olives. Take out the potatoes and chop them into bite size pieces. Put them into a medium bowl. Add the pickles, celery, and olives, and all of the remaining ingredients on top. Stir everything together with a sort of “folding” motion. It can take a little while to get everything incorporated without mashing the potatoes. A little mashing is good, however, it gives the potato salad a hint of creaminess.

9 comments:

Jules said...

Thank you for sharing your story with the blogging world. It’s so great to have found support. I am new to this world of “kid allergies” and am having a hard time dealing with it emotionally. Any advice or kind words would be much appreciated at this time.

Jules said...
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FoodAllergyMom said...

Welcome Jules! It looks to me like you're handling it all pretty well, you have an amazing blog of your own. Support is important, in fact it's crucial. I don't know how any of us could do this on our own. We are very lucky to have our online allergy community and resources. My only tried and true words of encouragement are that it does get easier over time. Also, those of us starting our kids dairy free at a young age do have it easier than those who have to switch after already aquiring a taste for it. Everyone in my house thinks Emily's cheese stinks and is disgusting...but Emily LOVES it because it's all she's ever had. Love and allergen free hugs to you and your beautiful son. Stop by anytime.

Jules said...

Hello! YEAH for Oregon! I am in Klamath Falls! Nice to hear you are close! I agree about an allergy friendly daycare! Wouldn't that be lovely! I love Bend! However - it's funny to hear you say you wished you lived in a big city becuase to me, Bend is a bigger city! HAHA!

Vegetation said...

Yum! I love all kinds of potato salad (creamy and not). I'll definitely be trying this when the weather warms up a little again :)

mjennings26 said...

This photo is making my mouth water!

FoodAllergyMom said...

Thank you Melanie. I took this one myself. I think I may be getting better. I guess you meant the potato salad, not the actual photo...but I made that too, so I'll still take the credit. :)

Chef Mom said...

Great idea, gives me another dish to try with my little girl.

And great blog, with mouth-watering pics.

FoodAllergyMom said...

Thank you Chef Mom. I was just looking at your blog and it is also quite impressive. I miss the days when I used to experiment like you are doing now, it was so exciting!