New Potato Salad

Serves 4–6

Ingredients

8 cups cubed potatoes (3 pounds)
½ cup firmly packed dulse
1 large onion or 2 medium red onions, sliced
1 to 2 Tbsp olive oil or soy mayonnaise
2 to 3 Tbsp lemon juice
1 Tbsp dry dill weed, or 2 to 3 fresh sprigs, chopped
½ cups chopped celery (about 3 to 4 stalks)
1 Tbsp mustard powder
½ cup bread and butter pickles
1 Tbsp juice from pickles
1 hard–boiled egg, sliced (optional)
Pesto for garnish (optional)
Chopped fresh cilantro for garnish (optional)

Method

1. Simmer the potatoes for 15 to 20 minutes in enough water to cover. Do not overcook. Rinse with cold water to cool.

2. Pull apart the dulse and either bake at 350° F for 3 to 5 minutes, or pan fry dry, stirring. The dulse will crisp up and turn color when done. (Do not burn.)

3. Place the onion, olive oil, lemon juice, dill, and celery in a large mixing bowl, cover, and let marinate while the potatoes cook.

4. Add the potatoes to the marinated vegetables.

5. Add the mustard powder, pickles, pickle juice, and hard–boiled egg, and mix lightly. Crumble the roasted dulse over the salad, and mix in.

Per serving: Calories 329, Protein 7 g, Fat 5 g, Carbohydrates 67 g, Fiber 7 g, Calcium 40 mg, Sodium 287 mg

Options

Add 1 ½ to 2 Tbsp curry powder for an Indian accent.

If you like it spicy, add 2 tsp grated ginger or 1 tsp ginger powder, as well as 1 tsp cumin, ¼ tsp turmeric, and ¼ tsp cayenne.

Adjust the seasonings to suit your taste.

You can also change the dressing to garlic mayonnaise, tofu mayonnaise, or other flavors of store bought or homemade mayonnaise.

For more information click on the compass to go to the Maine Coast Sea Vegetables website.


This work is licensed under a Creative Commons License by Maine Coast Sea Vegetables, 2006.
You may reuse or share this work with attribution for non-commercial purposes.