Improvisation salad
This is my favorite lunchtime dish when I happen to have a few already cooked potatoes lying around. The idea is simple, take whatever else you have in your refrigerator and/or pantry that sounds like it might go together with some cold diced potatoes, mix it up and pour a dressing on top. My dressing du jour is a simple mustard vinaigrette. Olive oil, balsamic vinegar and mustard in a ratio of roughly 10:1:1.
Print Recipe
Ingredients
- For about 4 cut-up cooked potatoes my favorite additions include :
- Hard-boiled eggs
- Avocado
- Tuna or salmon canned
- Green beans steamed and cooled
- Apple thinly sliced
- Pickles sliced
- Sunflower seeds
- Dried cranberries
- Walnuts or pecans
Instructions
- Mix everything together, top with vinaigrette, serve.
- No use being shy, I find the greater the number of ingredients the more interesting the salad becomes as the various flavors and textures meet. Kind of like America before Trump.