Last Saturday’s weather report was not good. Rain was looming and I kept vacillating about what to cook for a friend’s birthday picnic in Riverside Park. I asked my Facebook hive for outdoor friendly portable dishes and upon seeing their suggestions and noting the contents of my fridge, I made a Potato, Cauliflower & Green Bean Salad. It wasn’t water-proof, but it would not be ruined by a few droplets of rain.
By the time I got to the upper west side, Momma Nature was already spitting. As I struggled to get all the food and rain gear out of the car, I dropped my cell phone, unbeknownst to me, in the street, face-down on the sidewalk. My daily paranoia of thinking I’d lost my phone or it’s been stolen at least ten times a day, finally paid off. I’d barely crossed the street when I stopped to frisk myself and found out this time I really was “phone-less”. WHAT??? I re-searched my four bags and roller cooler and yes, my phone was GONE! I left all my crap in the drizzle and retraced my steps or missteps as it turned out. Having a red case on my phone also paid off because I saw it immediately. I was very happy that it was raining and that I was on Riverside Drive because the street was deserted. I ran over, grabbed it, kissed it, thanked my lucky stars and went back to the picnic.
What were we talking about? Oh, right potato salad. This one is a winner. You can make it with any veggies because the dressing is so nice and mustardy. l kept it dry and reasonably covered until we finally gave up on the outdoor celebrations and found shelter at the birthday girls apartment.
- 1/4 cup Dijon mustard
- 1/4 cup white wine vinegar
- 3/4 cup of extra-virgin olive oil
- 1 clove garlic, minced
- 1 tablespoon basil leaves, chopped
- 1 pound Russet potatoes, sliced and steamed
- 1/2-pound cauliflower florets, steamed
- 1/2-pound string beans, steamed
- 3 ounces sliced red onions
- kosher salt
- freshly ground black pepper
- In a 2 cup container with a lid, shake the mustard, vinegar, olive oil, basil, and garlic until it is emulsified. Season with salt and freshly ground black pepper to taste.
- In a medium bowl, mix the potatoes, cauliflower, green beans and red onions with the vinaigrette. Season with salt and freshly ground black pepper to taste.
- Serve immediately. If you let it sit before serving give it a quick taste in case it needs more salt and pepper.
I used orange cauliflower for this salad, but you can use another color or substitute in other vegetables as you prefer.
No comments have been posted.
Post a Comment
The commenting period has expired for this post.