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…
Does the title of this post make you feel slightly dizzy? Me too. That’s why I felt compelled to put fingers to keyboard.
Without realizing it, I have been using the words “yucca” and “yuca” interchangeably when, in fact, they refer to two completely different plants.
And I’m not the only one. A Google search of “yucca preparation” yielded 554,000 results, although the web sites were really trying to demonstrate the preparation of “yuca.”
And, to add insult to injury, I’ve been pronouncing the two words exactly the same: “yuck” and “a.” However, this is only correct for “yucca,” not for “yuca” which sounds like the beginning of Yucatan.
Moreover, I realized I knew nothing about the root vegetable I’ve started using as part of my “Get Acquainted with Vegetables” year.
So, in honour of living and learning…