recently posted some of her non-fiction with a character contemplating nostalgia and specifically the scent of green: fresh cut grass, a summer storm, squandered youth. To me, the scent of green is all about herbs in the early summer: mint, basil, chives, cilantro, parsley, tarragon... One sniff and I return to that cusp between innocence lost, carnal awakening, and an awareness of hunger.
Enter the potato salad.
This spring I've been experimenting with greening my potato salad. The latest attempt is the subject of Called to the Table this week. And an extra recipe just for you, dear reader. While T devours Green Goodness Potato Salad, I dab delicately at the slightly healthier version loaded with sweet potatoes and lots of spicy goodness.
Southwestern Sweet Potato Salad
1 ½ to 2 pounds sweet potatoes or yams; cooked and diced
2 tablespoons fresh squeezed orange juice
½ teaspoon salt
1/2 cup red onion or shallot, chopped fine
1 jalapeno, chopped fine
1/2 cup cilantro, chopped
1/2 cup radishes, chopped
4 ounces cream cheese
4 ounces yogurt or buttermilk
Big handful of fresh cilantro, chives, and parsley
Juice from ½ lime
1 tablespoon chipotle mustard
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1 garlic clove
Toss warm potatoes in orange juice and salt. Add onion, jalapeno, cilantro, and radish. Puree
remaining ingredients with enough olive oil to make a smooth dressing;
salt and pepper to taste. Combine potatoes and dressing.