This potato salad really hit the spot for our weekday lunch. If you are going to a picnic where you would usually bring a traditional potato salad with mayonnaise, try this version instead. It’s meat, dairy, sugar, salt, and oil free, not to mention made with 100% whole, plant-based foods.
1 Pound red skin potatoes, scrubbed and cut into 1/2 inch pieces
1/2 Pound asparagus, trimmed and cut into 1/2 inch pieces
2 Tablespoons brown rice vinegar
2 Tablespoons mustard
2 Cloves garlic, peeled and minced
Freshly ground black pepper to taste
1 Bunch green onions (white and green parts) thinly sliced
2 Handfuls mixed salad greens
Steam the potatoes in a double boiler or steam basket for 15 minutes, or until tender, adding the asparagus during the last 3 minutes.
Combine the brown rice vinegar, mustard, garlic, and pepper in a large bowl and whisk well. Add the warm potatoes, asparagus, and green onions. Mix well. Serve the potato salad over a bed of mixed greens warm, or chill for 1 hour and then serve.