Monday, May 27, 2013

Paprika-Pepita Potato Salad

I made this up in the spur of the moment, after two days of stripping wallpaper, which left me both unable to do my normal grocery shopping and very, very hungry. I had some potatoes. Some smoked paprika. Some pepitas. So.

Here you go.

Vegan picnic food won't spoil in the sun. 'Cuz it's tough like that. 

Paprika-Pepita Potato Salad

serves 1 or 2

Boil 1 pound of baby yukon gold potatoes for about 15 minutes, until fork-tender but not mushy. Cool. 

When the potatoes are cool enough to handle, chop them and put them in a bowl. Add 1/4 cup diced onion, 1 diced carrot (I have no celery! WTF!), 1/3 cup Vegannaise, 1 tbsp gluten-free dijon mustard (or less if you're not as weird as me), and 1/2 tsp sweet smoked paprika, and mix everything up. Add salt and pepper to taste, and serve topped with more smoked paprika and a sprinkling of pepitas.

(Of course, if you have celery like a normal person, you should add some! Also pickles, red pepper, capers, olives. I have no olives! WTF!)

No celery? No olives? Ha ha ha!