My mother made some Vegan Potato Salad, greek-style, for me last weekend. I think she peeled Russet Potatoes and boiled them before cooling them and chopping to combine with Olive Oil, Red Wine Vinegar, Oregano, Scallions, Salt and Pepper. I finally fit it into my schedule to be consumed today.
When living off of preparing food for yourself and/or others, it is key to eliminate waste and utilize all ingredients. And that is often the biggest motivation to make different meals.
With Salad and I mean any type of salad, processed and pre-made dressings ruin salad and their potential health benefits. Natural raw flavor might not be for everyone, but if you train your pallet correctly, you’ll know what I’m talking about.
I chose to use, basically, my mom’s marinated Potatoes as my dressing. The flavors of other ingredients will act as helping this salad be drastically edible.
I baked a tortilla to serve the Salad in. I threw in Iceberg Lettuce, Tomato, Capers, Olives, Black Eyed Peas, and Mushrooms with my mothers Potatoes.
Make your own!
VeggHead BeerCyclist 