potato-salad_westmountmag

Love and Spices:
3-colour Potato Salad

A new vegan take on a classic summer dish of flavour and texture

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices cookbook - WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook in English by Monique Singer, allows you to discover unique recipes dedicated to cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the flavours of the world, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each of her recipes.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

3-colour Potato Salad

I can never say no to a potato salad!
This is a kind of potato salad everybody can enjoy, with a great blend of flavours and easy to make.
Mayonnaise is just not necessary.

Preparation time: 30 min | Cooking time: 30 min | Yields: 4 servings

  • 1 package of small mixed-coloured boiling potatoes, about 1lb / 450 g or Yukon gold potatoes
  • 1/4 cup / 45 g capers, chopped
  • 1/4 cup / 45 g pitted black Kalamata olives, chopped
  • 1 tbsp olive oil
  • 1 tbsp toasted sesame oil, optional
  • 2 garlic cloves, crushed
  • 1 lemon, juiced
  • 1/4 tsp sea salt
  • 1/4 cup preserved lemon, chopped
  • 1/4 tsp freshly ground pepper
  • A pinch of cayenne, optional

Bring the potatoes to a boil, lower the heat and simmer until tender, about 15 minutes, do not overcook.
Rinse under cold water and peel, set aside.

DRESSING

In a serving bowl, mix the garlic, oil, lemon juice, preserved lemon, salt, pepper and cayenne pepper.
In a food processor, pulse the capers and olives twice, maintaining some texture.
Add to the bowl then toss in the potatoes.

It can be made up to 3 hours before serving.

Images: Anne FillionBouton S'inscrire à l'infolettre – WestmountMag.ca

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Monique Singer - WestmountMag.caMonique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn

 



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