I made this potato salad for our Memorial Day meal. I had some red potatoes I needed to use and wanted to make something vegan for my mom. A potato salad dressed with a vinaigrette was just the thing. I’m not a big fan of mayonnaise, so I rarely fix traditional potato salad anyway. This potato salad was sooooo good. It was surprisingly creamy and very flavorful. I loved the addition of the capers. It is perhaps the best potato salad I have ever made.
French Potato Salad
2 pounds baby red potatoes, scrubbed and cut into bite-sized chunks
1/2 small sweet or red onion, peeled and thinly sliced
1 stalk celery, thinly sliced
1 tablespoon capers
1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon dijon or brown mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Cook potatoes in boiling salted water until tender, about 10 minutes. Drain in a colander.
Combine olive oil, vinegar, mustard, salt, and pepper in a mason jar. Screw on a lid and shake dressing until well mixed. Set aside.
In a large bowl, combine potatoes, onion, celery, and capers. Pour dressing over the vegetables and toss gently to combine. Taste and adjust seasonings if necessary. Serve chilled or at room temperature.
You can make this potato salad more colorful by using red onion and different colored potatoes.
Three weeks ago I tore my calf muscle while testing for my green belt in Tae Kwon Do. Recovery has been slow and I am still unable to walk. Luckily, I can still cook. My kitchen is small enough that I can hobble around on one foot and do what I need to do. My hubby has been out of town quite a bit the past two weeks, so my vegan mom flew in to help me take care of my kids (especially the crazy toddler) and the house while I am recovering. This is one of the vegan meals I prepared for her. I served it with brown rice and everyone seemed to enjoy it.
Orange Tofu and Broccoli
Canola oil (about 1/4 cup)
1/4 cup cornstarch
1 (16 ounce) package firm tofu, drained and cut into 1-inch pieces
4 tablespoons soy sauce
1 cup orange juice
1/2 cup warm water
2 cloves garlic, minced
2 tablespoon sugar
1 teaspoon sriracha (or to taste)
2 teaspoons cornstarch
2 tablespoon canola oil
1 bunch broccoli, seperated into bite-sized florets
3 carrots, sliced on a diagonal
Lay the tofu slices on paper towels and then pat with additional paper towels to remove moisture. Heat the canola oil in a wok over medium-high heat. Place the 1/4 cup cornstarch in a dish. Coat the tofu slices with the cornstarch and gently shake off excess.
Fry the tofu in batches in the hot oil until golden brown on all sides (about 5 minutes). Drain tofu on paper towels. Allow wok to cool, and wipe clean.
In a bowl, combine the soy sauce, orange juice, water, sugar, sriracha, garlic, and cornstarch. Mix until smooth and set aside.
Heat the remaining 2 tablespoons of canola oil in the wok over high heat. Stir-fry the broccoli and carrots until tender. Form a well in the center of the vegetables, and pour in the orange sauce. Bring sauce to a boil and then add the fried tofu. Continue cooking until the sauce is thickened and the tofu and vegetables are well coated.