From “To Vegetables, With Love” Hetty Lui McKinnon
Not your mom’s potato salad!
Ingredients:
Extra virgin olive oil 1-2 tablespoons vegan or dairy butter (preferably salted) 1 onion, peeled and diced About 1 1/2 pounds small potatoes, washed, scrubbed and quartered Sea salt and black pepper 1 large garlic clove, grated 1 teaspoon smoked paprika 1 teaspoon dried oregano 1/2 cup vegan/dairy sour cream 1/2 teaspoon smoked paprika 1/4 – 1/2 teaspoon cayenne or chilli powder 1 can chickpeas, drained Salad greens 2 scallions, finely sliced Extra virgin olive oil Juice of 1/2 lemon
Preparation:
Heat in a large frypan on medium-high and drizzle in 1 tablespoon of olive oil. Add the onions, season with salt and black pepper and cook until softened, about 4-5 minutes. Remove the onions from the pan and set aside. Return the frypan to the stovetop. Heat a large skillet/frying pan on medium-high heat. Add about 1 tablespoon olive oil and 1 tablespoon butter. Add the potatoes, season with 1/2 teaspoon of sea salt and black pepper, and toss to combine. Arrange in a single layer (so every piece touches the hot surface of the pan) and cook for 8-10 minutes, tossing every 2 minutes, always making sure to arrange the potatoes onto one of the cut sides, until golden and crispy (if the potatoes start to burn too quickly, reduce heat to medium). The aim is to crisp up both cut sides of the potato. Toss the potatoes again, reduce heat to medium-low, cover with lid or large baking tray, and cook until the potatoes are crisp and completely tender, 3-5 minutes. If you have remaining potatoes, cook them now.
Place all the potatoes in the skillet, and heat on medium-low. Add the cooked onions, along with the garlic or garlic powder, smoked paprika, and oregano and toss for 1 minute, until combined, and then turn off the heat.
In a small bowl, combine the sour cream, smoked paprika, cayenne pepper or chili powder and season well with sea salt.
To make the salad, put the chickpeas, salad leaves, and scallions in a bowl. Drizzle with olive oil, and squeeze over some of the lemon juice. Season with sea salt and black pepper. Taste and adjust oil, lemon and salt, as needed.
To a large serving platter or bowl, add the salad and top with the potatoes. Gently toss and then top with dollops of the spiced sour cream and squeeze over some lemon juice. Serve any remaining lemon on the side. This salad can be enjoyed while the potatoes are still warm and crispy, but can also be eaten at room temperature.