My current food philosophy has changed my life dramatically. I used to have stiff joints every morning. Now stiff joints are a rare occurrence. It's amazing to me that a change so simple as the food you eat can make such a dramatic difference in your life. But, I guess that's why they say you are what you eat.
So, what am I getting out of this blog? My writing has improved. I'm beating the stereotype about engineers and writing! Maybe all engineers should blog...
I'm also pretty excited about having had almost 2,500 hits (granted, over 500 are from this post.)
What does the future hold? More posts, more recipes, more gadget reviews, more menus, and more Engineering Desserts. I've also started a Facebook page and Twitter account. (Links to like/follow are on the right.)
Today I'm sharing my potato salad recipe. My mom used to make a potato salad that marinated in a vinaigrette first and then the mayo was added. We would sneak pieces of potato before she put the mayo in, so she stopped adding the mayo altogether! There are a variety of ways to make it by changing the vinaigrette, but this version is my favorite.
- 4 to 6 large new potatoes (or other type)
- 3 Tbsp extra virgin olive oil
- 2 Tbsp brown rice vinegar
- 2 tsp mustard
- 1/2 tsp maple syrup
- 1/4 tsp sage
- salt and pepper to taste
- Slice potatoes into bite sizes pieces. I will typically cut into quarters lengthwise and then 1/4" slices.
- Cook potatoes in boiling water until easily pierced with a fork. Alternately, cook potatoes in a pressure cooker. It takes about 3 minutes in mine at 10 psi.
- While the potatoes are cooking, mix the remaining ingredients together to form a vinaigrette. I use a jar so I can shake it, but a bowl and whisk work, too.
- Drain potatoes in a colander.
- Transfer potatoes to a bowl and stir in vinaigrette while the potatoes are still warm. You won't necessarily need all the vinaigrette, based on the number of potatoes.
- Serve warm, room temperature, or cold.
Note: The potatoes can be cut the night before. Place sliced potatoes in a container and fill with water to cover the potatoes. Store in the refrigerator. Drain and cook. The vinaigrette can also be made the night before, just bring to room temperature and give it a good shake before dressing the potatoes.
This recipe has been shared on Diet, Dessert and Dogs' Wellness Weekend, and Vegetarian Mamma's Gluten Free Fridays.