The quintessential addition to any gathering. If you were to attend any get together like a birthday party, barbeque or church potluck there will most likely be the inevitable potato salad. I decided to play with the ingredients a bit building on my own regular potato salad recipe (hence the title 2.0) and I really liked the outcome so I’m sharing it with you.
Now, I realize that there are some ingredients in here that are not readily available at all times or to everyone but I’m all about substitutions so feel free to substitute something similar in it’s place. I love using the uncommonly used plants in my cooking because there are millions of plants out there as well as varieties of familiar plants that I have not tried yet so why have the same old same old day in and day out? Mix it up and try new things!
Chive flowers: now, chives are fairly easy to grow even if you’re in an apartment you could put them in a pot on the balcony or sunny window and can have chives year round. I have chives in a planter and they are one of the first to come up in the spring. Of course I am in a zone 4 growing area so for other zones you may be lucky enough to have them year round outdoors. I know the green part of the chive is the most common part to use but the purple flowers that they produce are also edible and full of chivy flavour. They also add a lovely colour to any dish. Having said that, if you cannot find or do not have chive flowers then please use the green scape- that can be found in the fresh produce section of the grocery store where they have other fresh herbs. Dried would be the third choice. Fresh is always the first choice, then frozen!
Green garlic: Different from the garlic bulb in that it is not as pungent and can be used raw in recipes as you would scallions. Also different from green onion in it’s flavour. But being in the genus allium if you would like to use the finely chopped garlic clove as a substitute then please do. Likewise you could use the scapes of the green onion.
I used a vegan mayonnaise in this recipe which is good for people who, through whatever dietary needs they have whether by personal or physiological choice, cannot have eggs. There are different varieties of vegan mayo on the market. I used the Simply Simple brand which they call ‘vayonnaise’.
It can be served warm or cold, whichever you prefer. If you are serving it cold then let the potatoes cool before adding them to the base mixture. The warm version will wilt the spinach slightly.
Potato Salad 2.0
- 5-6 medium potatoes (white, yellow, red or a combination)
- 3 celery stalks, diced
- 1 1/2 cups fresh spinach, chopped
- 3 chive flowers
- 1 green garlic
- 1 carrot shredded
- 3 dill pickles
- 1 cup vayonaise
- 1 tbsp dijon mustard
- 1/4 cup fresh chopped parsley leaves
Chop the potatoes roughly into 1″ cubes, place them into a pot and pour enough cold water to cover by an inch. Add 1 tbsp salt to the water, cover and let come to a boil. At this point keep an eye on them as you want the texture to be cooked but not turn into a mash, still solid but cooked through, about 10 minutes. You could check it with a fork periodically, as soon as you’ve reached the desired doneness, strain.
While the potatoes are cooking, prepare the other ingredients and place them into a heat safe bowl. Once the potatoes are drained, add to the bowl and mix together (this will wilt the spinach~if you prefer it cold then allow the potatoes to cool before adding) Serve immediately warm or refrigerate and serve cold.
Garnish with extra chive flowers and fresh parsley.