Potato salad can be a nutritional powerhouse when you add quinoa, lentils or beans to the spuds, says Helene Henderson, founder of Southern California’s popular Malibu Farm restaurants and author of the new cookbook, “Malibu Farm Sunrise to Sunset” (Clarkson Potter, $40). So take this recipe for Henderson’s Beach Picnic Potato Salad and go to town with it. Change up the potatoes — sweet potatoes, perhaps, or purple — and add whatever additions strike your fancy.
“Sweet potato salad with black beans or orange lentils? Amazing,” Henderson says. “Or try white beans and white quinoa in the purple salad — so good. Yellow split peas and sauteed corn (added) to saffron potato salad? Yes! The combinations are endless.”
Beach Picnic Potato Salad
Serves 4
INGREDIENTS
Salt
2 pounds unpeeled baby potatoes
A few strands of saffron
Zest from 1 lemon plus 3 tablespoons lemon juice
1 garlic clove, grated
1 tablespoon whole-grain mustard (optional)
1 cup mayonnaise, purchased or homemade (see recipe below)
1 bell pepper, any color, chopped fine
1 cup chopped fresh parsley or cilantro
½ red onion, sliced thin
1 celery stalk, sliced thin
DIRECTIONS
In a pot of salted boiling water, boil the potatoes until they are soft when pierced with a knife, 10 to 25 minutes depending on the size of your potatoes. Drain and let them dry.
If your potatoes are babies, cut them in half. If they are bigger, cut them into smaller sizes. (If you are using russets, you will need to peel them after you boil them.)
Place the saffron strands in a large bowl, and pour 2 tablespoons of hot water over them to release their color and fragrance. Let them steep for a few minutes. Once the water has cooled, add the lemon zest and juice, garlic, mustard (if using) and mayonnaise, and stir until blended. Toss in the potatoes and taste for seasoning. Add more salt or lemon juice if needed. Add the bell pepper, parsley, red onion and celery.
This potato salad can be made several days in advance and stored in the fridge.
Homemade Mayonnaise
Makes 1½ cups
INGREDIENTS
1 cup light oil, such as sunflower or vegetable oil
2 teaspoons Dijon mustard
1 tablespoon white wine vinegar or lemon juice
½ teaspoon salt
1 large pasteurized egg (or two egg yolks or ½ cup unflavored, unsweetened soy milk or garbanzo bean liquid)
DIRECTIONS
In a medium bowl, mix together the oil, mustard, vinegar and salt to make the mayo base.
For traditional mayo, slowly whisk the mayo base into the egg until emulsified and thick; taste and adjust for seasoning. (If you don’t want to use raw eggs, place your eggs in a small pan with the mustard, vinegar, and salt and a couple tablespoons of water; whisk vigorously over low heat until the egg starts to warm up, about 3 minutes, but before the eggs are scrambled. Remove from the heat and slowly whisk in the oil until thick and emulsified.)
For vegan mayo, add the soy milk or garbanzo bean liquid to the mayo base and use an immersion blender to mix until thick and delicious. Taste and adjust for seasoning.
Reprinted from MALIBU FARM SUNRISE TO SUNSET by Helene Henderson. Copyright © 2021 by Helene Henderson. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.
