Here in Canada, our long weekend was this past weekend. There were barbecues lit up everywhere, the smell of charcoal at every turn, and; because 3 days off warrants a visit from a special friend, Angela made the trek to Montreal to join in the long weekend festivities. We grilled to our hearts content, watched chick flicks, lit it up with a couple of rounds of Turbo Fire, and toured Montreal on foot. It was a grand time.
I’m guessing that most of you are ramping up for your very own long weekend.
Ya, it’s a bit far down the road than most of us would like, but it’s coming, and it’s going to be a good one.
Are you planning on having a barbecue? Maybe you’ve been invited to a friends’ home for dinner?
I have the perfect mayonnaise-free, healthy salad that you can take along with you. It’s easy to whip up, safe for many people with allergies, and it’s effortless. No potato peeling, no fancy ingredients.
This recipe is inspired by the salad that Renee, Kevin’s Mom, makes for us every time we get together. Her version is fantastic, but it takes far too long to make. Peel the potatoes, slice them into strips, saute, boil, cut, wash, ah! I’ve watched her make it and it ‘aint pretty. So many steps, so much time. So, I’ve massively simplified it (because I’m pretty lazy in the kitchen, believe it or not) and tried to do the original recipe justice.
And hey, potato skin is good for you, so… I’m doing our health a favor by keeping it on!
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- 1.5 lbs. mini white potatoes
- 2 shallots, finely diced
- ¼ cup beef broth or vegetable broth (to keep vegan)
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons white wine vinegar
- Sea salt, to taste
- Fresh ground pepper, to taste
- 1 English cucumber, skin removed and sliced into thin coins
- Bring 6 cups of water to a boil in a large saucepan. Add potatoes and cook until fork tender, 8-10 minutes. Drain and allow potatoes to cool for 30 minutes.
- Slice potatoes in half and add to a large bowl. Stir in diced shallots.
- Pour broth over top, then oil, then vinegar. Sprinkle with salt and pepper. Rotate gently to cover and top with sliced cucumber.
- Do not stir. Cover and refrigerate overnight, at least 12 hours, for the flavors to develop.
Bring 6 cups of water to a boil in a large saucepan. Add potatoes and cook until fork tender, 8-10 minutes. Drain and allow potatoes to cool for 30 minutes.
Meanwhile, remove the skin from the cucumber with a small sharp knife and slice into thin coins.
Once cooled, slice the potatoes in half and add to a large bowl. Stir in diced shallots.
Pour broth over top, then oil, then vinegar. Sprinkle with salt and pepper. Rotate gently to cover and top with sliced cucumber.
Do not stir. Cover and refrigerate overnight, at least 12 hours, for the flavors to develop.
Do you have any plans for the long weekend?
What’s your all-time favorite thing to do on weekends? That’s an easy one for me… I LOVE lounging on the patio, cuddled up and reading a book in the sunshine!