Are you ready for a dish you will use for years to come? Bring it to potlucks, family get togethers, holiday dinners, you name it. This dish is the perfect side with a good veggie burger, grilled veggies or just eat a giant bowl of it alone as the delicious comfort food that it is during these strange times.
My son came home from school last week with a recipe card that I have to fill out with a family favourite recipe and guess which one I’m using? Obviously this one! My husband made a joke and said maybe you could send H with your crispy tofu recipe, and then he laughed and laughed some more. I’m sure all the non-veg children and his teacher would love a tofu recipe! Not everyone loves crispy tofu as much as we do. Give it time. If you are new to reading my sad attempt and blog writing I apologize for my efforts. Give that time too.
I say this dish is highly addictive because once you have your first serving I guarantee you will go back for more. Even though I would call this more of a “treat meal” vs something I would eat on a daily basis it does offer some clean ingredients with health benefits.
For starters garlic and green onion (also known as scallions) are both members of the Allium family. These two ingredients and others also found within the allium family contain a compound called Allicin. Allicin is a Phytochemical. What’s a Phytochemical you ask? Simply put, it’s an antioxidant (the compounds that protect our cells from damage). Scientists have found that vegetables containing Allicin seem to protect against certain types of cancer, especially the stomach variety.
In addition to that great news about garlic it also has many sulfur-containing compounds. These compounds have been shown to provide us with health benefits in a wide variety of ways such as assisting our cardiovascular system, immune system, digestive system, endocrine system and detoxification system. Green onion also contains Vitamin A, C, and K in addition to other key nutrients. In this recipe we aren’t cooking the green onion so that helps to maintain the nutrients. I’m getting pretty in depth here for a warm potato salad aren’t I?
How to Make the Addictive Warm Potato Salad
This recipe takes about an hour to make with the prep and cook time combined. Since it’s supposed to be side dish I would recommend getting it prepped and into the oven first before cooking your main to accompany it.
The secret ingredient in this recipe is a spice blend called “Montreal Steak Spice”. If you are Canadian like myself you will know what this is as it’s a spice cabinet staple. I’m fairly certain it’s available in most countries if you are reading this from outside of Canada. It’s simply a blend of spices like mustard, red pepper, onion, garlic. If you don’t have the actual Montreal Steak Spice on hand you can look up a copycat recipe online and make your own.
The Vegan mayo I used in this recipe is the Hellman’s brand. I have tried the Earth Island brand in this recipe before as well and it’s also great.
I have used both a 4L or 4.25 QT casserole dish and a standard glass pyrex 2.8 L or 3 QT baking dish for this recipe and they both work fine. The only thing I might add is with the deeper 4L casserole dish the potatoes might need an extra 5-7 minutes of cook time.
This dish is super easy to make. Wash and then chop your potatoes and orange pepper and then add to a casserole dish. Add the crushed garlic, spices and olive oil. Mix well and then bake for 25 minutes.
Remove after 25 minutes, give a good stir and then return to the oven for cook for an additional 20 minutes.
Once everything is done baking add your vegan mayo and green onion. Stir well and then serve.
Add to a main dish of your choosing and enjoy.
This will keep in the fridge for 2-3 days. Surprisingly for a potato dish it tastes really good as leftovers. Usually leftover potatoes that are reheated end up being really dry. These stay nice a moist and almost get more flavourful.
As with all my recipes I try to use as many organic ingredients as I can. If you are wondering why I try to eat a mostly organic diet there’s a few reasons why, and I’ll get to that in another post.
I can’t wait until the day I get to have a big party with all my friends and serve up a massive bowl of this highly addictive warm potato salad. Until then I’ll just share the recipe so you can enjoy it from your home. I hope it brings you some comfort during these tough times.
Prep time: 15 Minutes | Cook Time: 45 Minutes | Serves 5-6
VEGAN, GLUTEN FREE
7-8 medium sized organic yellow potatoes cut into 1/2-3/4′ chunks
1 medium-large sized organic orange pepper
4-5 cloves of crushed organic garlic
1 1/2 TBSP montreal steak spice
2 TBSP organic extra virgin olive oil
1/4 tsp sea salt
1/2 C chopped organic green onion
5 TBSP vegan mayo
1) Preheat oven to 425*F.
2) Wash potatoes and orange pepper thoroughly.
3) Cut potatoes into 1/2-3/4 inch pieces and add to casserole dish.
4) Cut orange pepper into 1/2 inch pieces and add to casserole dish with the potatoes.
5) Add crushed garlic to the potatoes and orange pepper and stir well.
6) Add the olive oil, Montreal steak spice and sea salt to the potatoes and stir well to ensure the potatoes are evenly coated.
7) Place potatoes into oven and bake uncovered for 25 minutes.
8) Remove from oven after 25 minutes of cooking time and give another good stir to re coat everything. Place potatoes back in oven and bake for an addition 20-25 minutes. The potatoes should be slightly golden by the end of the cooking time.
9) While the potatoes are cooking wash and chop the green onion and set aside.
10) Once potatoes are thoroughly cooked remove from oven carefully. Now add your vegan mayo and green onion to the potatoes and stir evenly combining everything. If potatoes aren’t as creamy as you’d like add more mayo if you wish.
Thats it! Simple, delicious and addicting warm potato salad. Leave me a comment if you have anything to add. Enjoy!