It doesn’t get simpler than this folks because you really don’t even need to adhere to the measurements or the ingredients if you don’t want to. Using this recipe as a starter, just follow your own inner creativity based on what happens to be in your fridge, growing in your garden, or on the tables at your local farmers’ market. Broccoli but no peas? No problem.  Chef Diane offered a few suggestions the second time Andrea made this, like adding the oil and seasonings to the potatoes while they are still hot so the potatoes can absorb the flavors, and making sure to boil the potatoes in salted water. Meanwhile, you can be chopping fresh veggies. (And if you use a large red or green pepper and end up with more than the amounts called for, who cares? Toss it right in.)

Serves about 8-10 and keeps in the fridge for 2 days

Ingredients

3 pounds small potatoes like round red or gold, or fingerlings, cut into bite-sized pieces

5 quarts salted water

very generous sprinkle of celery salt

3 tablespoons fresh dill leaves, chopped

½ cup fresh parsley leaves, chopped

1 teaspoon salt

fresh ground pepper

½ cup grapeseed oil for pouring over hot potatoes

¾ cup red bell pepper, chopped

¾ cup green bell pepper, chopped

2 large carrots, purple if available

4 green onions, chopped (white and most of green parts)

10 ounces frozen peas or 1½ cups fresh peas, steamed

2 tablespoons grapeseed oil for frying

1 6-ounce package of Organic Smokey Tempeh Strips (Fakin’ Bacon)

¼ cup apple cider vinegar

2 tablespoons sugar

1 tablespoon prepared Dijon mustard

 

Method

  1. Bring water to a boil and add cut potatoes. Boil for 15-20 minutes until you can easily put a fork through potatoes but they are not too soft.
  2. Drain potatoes and place in a large bowl.
  3. Add a generous sprinkle of celery salt, dill, parsley, salt, pepper and ½ cup of grapeseed oil. Gently toss with rubber spatula but don’t over-mix. Set aside.
  4. Chop red and green peppers, carrots and green onions and place in another bowl.
  5. Steam peas, drain and add to chopped vegetables.
  6. Heat 2 tablespoons of grapeseed oil in a frying pan. Chop Fakin’ Bacon and sautée in hot oil over medium light until brown and a little crispy at the edges. Allow to cool.
  7. Mix chopped vegetables, peas and Fakin’ Bacon in with potatoes and herbs.
  8. Mix sugar in apple cider vinegar and gently boil for a few minutes until the sugar is absorbed. Allow to cool. Stir in the mustard and pour over potato salad, gently tossing it all together.
  9. Allow the potato salad to sit for an hour before adjusting the seasonings so potatoes can absorb all the flavors. Add salt and more pepper to taste if necessary. You can also add more grapeseed oil and mustard to taste, if desired.