I’ve sort of been in a potato-sort of mood: they’re cheap, versatile, and travel-friendly. And honestly, those are all the things I’m looking for in a food item right now.
This began as a variation on the previous potato salad post. My husband liked the former one so much that I thought – hey, maybe he’ll like this one. Maybe? And so, I went off attempting to give this a slight BBQ taste – think: smoked rather than saucy. It’s a good change.
Smoky Potato Salad with Arugula
1 pound (thin-skinned) potatoes
1/2 cup (vegan) sour cream
1 teaspoon adobo seasoning
1/4 teaspoon liquid smoke
1 teaspoon distilled white vinegar
large handful arugula, finely chopped
3 Tablespoons chopped sweet onion
salt and pepper, to taste
Directions: Clean and cube potatoes into 1″ cubes. Put in large saucepan of boiling water – slow rolling boil, cover and cook until potatoes are fork tender. Drain and allow to cool. In a large mixing bowl, combine the sour cream, adobo seasoning, liquid smoke, vinegar, arugula, onion, and salt and pepper. Stir until well combined. Add potatoes and stir. Note: Use a spoon or spatula to stir if you like to keep it chunky and “neat” or a fork if you like it slightly mashed and chunky. I’d suggest the slightly mashed version!
Makes: 4 side servings