I gave a luncheon on Saturday for six in which I did NOT cater to my gluten-eating, okay-with-lactose friends in any way.
Rather, I served a meal that I felt everyone would like, but it was designed—from soup to nuts—for the two of us who had gluten and dairy sensitivities.
Minority rules! Way to go!
Challenge #1: The original recipe—Incredibly Healthy and Tasty Quinoa and Turkey Balls at the FeedRight for People blog—called for chopped olives. Big problem. The spouse is opposed to olives of any shape, colour, or taste. (Where did I find this man? you may well ask.) On the other hand, I love olives and knew they would add terrific flavour to the dish.
This delicious, crunchy, and easy-to-make potato salad happened because of two things.
One: I was seduced into buying a large bag of small potatoes (no peeling, hurray!) at Costco—the place where you always buy more than you actually need. So…lots of potatoes in the fridge.
Two: I had a lightbulb moment that involved broccoli slaw. To date, potato salad has been out of my caloric reach, and I hadn’t been able to think of a vegetable to add that would be easy to prepare in a large quantity. Broccoli slaw to the rescue!
This salad is wide open to imaginative variation in quantity and type—from vegetables to spices. The basic issue is to have, at the very least, as much vegetable as potato. In this version, I had 4 cups of cooked potatoes and, after adding my vegetables, I ended up with 8 cups total.
Okay? Here’s how it goes…