Roasted potato salad with parsley pesto for a summertime side dish on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.
Memorial Day is fast approaching, which means cookouts and buckets of potato salad. This version (adapted from vegan king Bryant Terry) is mayonnaise-free and absolutely delicious. We guarantee it'll be a hit at any gathering you choose to take it (although you might decide to eat it all yourself).
You will need:
2 pounds small red potatoes
1 red bell pepper (or equivalent small peppers)
1 yellow bell pepper (or equivalent small peppers)
Freshly ground pepper
1/3 cup pine nuts
2 cups loosely packed flat-leaf parsley leaves
3 cloves garlic
1 tablespoon white miso
1/4 cup freshly squeezed lemon juice
1/3 cup or so plus three tablespoons extra-virgin olive oil
1/2 teaspoon plus a liberal sprinkle of sea salt
Preheat the oven to 350 degrees F.
1. Wash the potatoes and the bell peppers; finely chop the peppers, and cut the potatoes into small, bite-sized pieces (about a half-inch to three-quarter-inches).
2. Wash the parsley and tear the leaves off the stems. You'll need a half a bunch to three-quarters of a bunch of parsley to get two cups of leaves.