Potato Salad with Shiitake Vinaigrette – salad – Hope you will like this one also, it is one of the best salad. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Water water water! It s been said over and over again for a reason because its true! Most people don t drink nearly enough. Bring a water bottle with you wherever you go and invest in a simple filter for your home. Water is especially important when adjusting to a new way of eating, as it will help curb any cravings you may experience.
Ingredients (use vegan versions):
- 5 1/2 cups cubed unpeeled Yukon Gold potatoes (about 2 lbs)
- vegetable cooking spray
- 1 cup thinly sliced fresh shiitake mushroom caps (about 2 1/1 oz)
- 2 cloves garlic, minced
- 1/2 cup vegan rice wine vinegar
- 1/4 cup water
- 1 teaspoon vegan Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon dried whole rosemary
- 1/4 teaspoon pepper
- 2 tablespoon olive oil
- 1/2 cup sliced green onions
Directions:
Place potatoes in large saucepan; cover w/water, bring to a boil. Cover,
reduce heat, simmer 8 min or til tender. Drain, set aside. Coat a small
nonstick skillet with cooking spray; place over med.-hi heat til hot. Add
mushrooms, saute 3 min. Add garlic, saute 1 min. Stir in vinegar and next 5
ingredients, cook 3 min or til liquid is reduced by half. Remove from heat,
stir in oil. Combine potato and green onions in large bowl, stir well. Pour
vinegar mixture over potato mixture, toss gently to coat. Serve warm. or
cover and chill. Makes 5 servings.
Bryan..
Serves:
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