Updated: Mar 29
My family would celebrate the beginning of summer with our friends the Taos in our small backyard. We would make my mom‘s favorite dish - good ol’ American potato salad. Growing up Asian in America we had to learn about the potato first through a box labeled Idaho Potato Spuds that we would shake into a bowl and add water to and stir. Since the potato is not a key ingredient in Chinese cooking we never noticed it piled high in the store. I discovered the real potato after visiting a friend’s home for Thanksgiving, and my mom could not stop making potato salad - It quickly became her favorite.
My version of potato salad is very different from my mom’s which had pickles, eggs and lots of mayo in it.
I like to use the small red potatoes and roast them at 475 for 20 minutes lightly tossed in olive oil, garlic, thyme, salt and pepper.
If I do this the night before, the potatoes are cool and ready to be dressed to head outside for a BBQ. For the dressing
I add to muun chi Reggae Coconut Kefir
thinly sliced scallions,
torn mint leaves,
salt and pepper,
then toss it gently over the cool potatoes and it is to die for! Super refreshing, (slightly Greek...hehe) light and good for your gut! yummmmm!