March is a green month. I like to associate words with colours and to me March is green. I don’t think I’m the only one though, with spring coming in later in the month and the St.Patrick’s Day celebrations mid-month there’s a lot of green all around. After a long white winter we start to crave the greening of the land. To bring in spring or celebrate St.Patrick’s Day why not have green foods including this potato salad?
Sometimes it’s fun to colour your food. It’s nice to have a change. I remember when I was young my mother bought different coloured tumblers for us to drink from so that we would know which drink was ours (we were a family of 8) and it was special to have your own cup. She would make us sweetened milk by adding sugar and whatever colour of food colouring we wanted. Now, you may think that these potatoes are simply coloured with food colouring but that would be incorrect. It may be a simple way to do it but why not add nutrients to your food instead of dyes? I used plantbased powdered nutritional supplements to colour this potato salad. ie: Spirulina (a seaweed or algae which is high in iron and B-12) Chlorella (a fresh water green algae high in iron, B-12, B-2(riboflavin) and manganese) and Barley grass juice powder (a powder made from barley grass which is high in Vitamin A, Iron, vitamin K and B-2(Riboflavin)) a much healthier way to colour food and add nutrients at the same time. Alternately, there is a green power blend from Kombucha Kamp <affiliate> that is a combination of these plus a whole lot more so instead of buying each one individually, just add the equivalent of the special green power blend.
This recipe includes eggs. I like to add eggs to my potato salad for texture and nutrients but you could omit them and replace with an additional potato if need be. I talked a little bit about ethical purchasing of eggs in a previous post. I like to get mine directly from a local family farm rather than support the massive factory egg industry where the treatment of the animals is questionable. (Please understand I’m not “shoulding” you here but attempting to bring to light something that perhaps was not thought about or aware of before.)
I also added English cucumbers which are a little less seedy than field cucumbers for an added crunch. You could add celery instead of or in addition to the cucumbers.
Green Potato Salad
- 4 large russet potatoes
- 4 farm fresh local eggs
- 1 tbsp salt
- 1/2 cup mayonnaise
- 1/2 cup water or vegetarian chicken stock
- 1/2 tsp chlorella
- 1/2 tsp spirulina
- 1/2 tsp barley grass juice powder (BGJP)
- (or 1 1/2 tsp green power blend)* see note
- 1/2 English cucumber
- salt &pepper (if desired)
- 1 tbsp fresh parsley
- 1 tsp dried dill (optional)
- Peel and roughly chop the potatoes into about 2 inch pieces and place into a pot. Pour enough water over top to just cover them. Add 1 tablespoon of salt to the water. Turn heat on high and let boil until just tender or a knife inserted breaks it apart. Drain and let sit to cool slightly.
- While the potatoes are cooking boil the eggs, place in a pot of water and turn the temperature on high to bring to a rolling boil. Allow to boil for 5 minutes then turn off the heat and drain pour cold water on top and let sit until cool enough to handle. peel and chop finely.
- In a heat proof salad bowl add the mayo, water or stock, chlorella, spirulina, and BGJP (or green power blend) and mix together. Add eggs and potatoes then toss together with two spoons.
- Quarter the cucumber and add to the salad with the parsley and toss again.
- Sprinkle additional parsley on top and salt and pepper to taste if desired.
- Enjoy life in the pink!