Recently during a lunch break at work a friend asked if I’d
like to share some of his potato salad. With hungry eyes and a wishful mind, I
reluctantly said no … I
would have loved to say yes, but through a series of promises I’ve
made to myself, I no longer eat foods that do not bring well being to my body.
And potatoes just happen to be one of them. So, inside my head I woefully
wished that I could eat potato salad, as it’s the perfect summer
snack. But then I realized, I eat sweet potatoes … What if I turned this “unfortunate situation” into an opportunity for
creativity? I could make regular potato salad but with ingredients that I could
actually enjoy!
Adjusting to different lifestyles isn’t
always about cutting out entire genres of enjoyment; it’s about
finding new, different, and more beneficial ways of getting them. For instance,
I can still indulge in the sweet summer taste of potato salad, I just have to
mix things up and make them mine.
You will need:
3 small sweet potatoes
3 medium eggs, hard boiled
5 sticks of celery
about 1/4 white onion
4 strips of bacon
2 tablespoons of mayo
2 teaspoons of relish
(with the exception of the mayo, all ingredients were purchased from the local farmers market — when possible, always buy your food local!)
In addition to switching out the traditional potato for the new and exciting sweet potato, I kinda strayed from the recipe altogether and made my own concoction. For, when it comes to cooking I don’t quite follow the rules (if there really are any rules). This, I think, is something that was heavily influenced by my experimental and free-spirited art practice. No measuring or exactness, just approximations, guesses and taste testings.
What follows is my version of potato salad, with general directions and ingredient amounts. Enjoy and adjust it as you wish!
After washing your
potatoes, cut them into small slices, then peel and cube.
Put the cubed potatoes
in a pot with just enough water to cover them completely. Bring the water to a
boil and cook until the potatoes are slightly soft, about 12 minutes.
While the potatoes are
cooking, hard boil your eggs. If you’re unsure how to hard boil eggs, as I
was… here’s a
super helpful guide.
Once the potatoes are
done cooking, move them into the final serving bowl. You can store the bowl in
the fridge to allow for the potatoes to cool. Now, don’t
forget totend the hard boiled eggs! Allow for cooking, resting and cooling
time.
While the potatoes and
eggs are cooling, use this time to chop up any “extras”. I
used celery, white onion and bacon, mmm! Dice all extras well and add to the
serving bowl.
Once cooled, crack and
peel the hard boiled eggs.
Slice the eggs in half,
exposing the yolks inside. Scoop these out and set aside in a small mixing
bowl. Dice the egg whites and add them into the final mixture.
The final step! Mash up
the egg yolks, while slowly adding your choice of binding ingredients. I used
mayo and sweet relish. And of course, sprinkle in salt, pepper and any desired
spices!
Tada!
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Sarah Brousseau is a recent graduate of Maryland Institute College of Art, now living and working in Baltimore, Maryland. She is a painter and printmaker, primarily interested in geometric abstractions and hand-crafted design. With a free spirit and a love of organic food, Sarah is on the search to find the beauty in our everyday journeys. You can follow her on her personal website, Instagram and Facebook!
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