Greetings eaters and readers. Today, I’d like to get back to basics a bit, and present a recipe for my Potato Salad with Green Goodies. It’s one of those why-didn’t-I-think-of-this-before kind of dishes that I accidentally discovered after leftover potato salad and leftover spring vegetables ended up getting along famously in the same Tupperware container.
Here are the kind of people who will like it:
*People who appreciate streamlining: Why make two separate dressings for two separate salads?
*People who don’t like mayo-based potato salads
*People who are in charge of bringing a side dish to the cookout or potluck
*People who like pretty things (I mean, look how pretty!)
*People who want a fresh, veg-forward dish to go alongside a grilled meaty main such as Sausage Rolls with Onions and Peppers, Spiced Yogurt-Marinated Chicken, BBQ Ribs, or Pork Tenderloin with Peaches. Or, if you’re not grilling, alongside the Crispy Fish Sandwiches with Viet Pickle shown in this photo.
Are you one of these people? Head over to Substack for the recipe.
