Caesars Potato Salad
By Mary McDougall
This recipe uses a variation of the Caesar Salad Dressing developed by Miyoko Schinner. We have a large potato garden going again this year, so I'm always looking for new ways to use potatoes. I use a mixed variety of potatoes for more color and flavor. The avocado may be omitted for a lower fat version.
Prep Time: 20 min
Cook Time: 15 min
1 Cut the potatoes into bite-sized pieces and drop into boiling water. Reduce heat and simmer for about 10 minutes until almost tender. Add the snap peas and cook an additional 2 minutes. Drain and place in a large bowl. Cool slightly, then add the daikon, green onions and avocado (if using). Let rest while making the dressing.
2 Combine the almond meal, garlic, mustard and nutritional yeast in a bowl and mix to make a paste. Add the soy sauce, lemon juice and chipotle paste and whisk until smooth. Pour over the vegetables and toss gently to mix. Serve warm or at room temperature.
Hints: Any type of radish may be used in this recipe. I prefer the milder ones. If you are lucky enough to find Watermelon radishes in your area, try them in this recipe! Almond meal is available in packages at Trader Joe’s. Or you can make your own by processing raw almonds until they become a fine powder (but not too much or they will turn into almond butter). Store the unused almond meal in the freezer indefinitely. Chipotle paste is made by Pfleider Pfoods, Inc. and is sold at Whole Foods or specialty markets. It adds a nice smoked flavor and a bit of heat to foods.