The I Hate Mayo Potato Salad.
I really do hate mayo. I can remember the day that my hatred was cemented. My mom sent me out back with a sandwich, to eat
lunch at the picnic table. A HUGE clump of mayo dripped out of my sandwich and on to the table. That vision has been burned
into my mind's eye, and no matter how I try, I can't shake it. I have tried twice in recent years to eat mayo on a sammich,
but I just can't do it. If it's mixed in really, really well with other stuff, I can usually cope, if I have to, and I'm under
pressure to behave. But I feel so much better when it's not around. And I have found lots of ways of making yummy dips and salads
without going near the stuff. Here is one of my efforts, based on a visit to an Afghan restaurant, called Kabul
on Chestnut Street in Philadelphia.
1 can garbanzo beans (chick peas), drained
20 very small (half dollar sized)red bliss potatoes, roughly cut in half
1 bunch cilantro, defoliated
1 tablespoon sugar
3 cloves garlic, chopped
3 tablespoons chives, roughly chopped
1/4 cup white or cider (or a mix of both) vinegar
1 tablespoon lemon juice
1 tablespoon olive oil
Cook potatoes al dente, and set aside to cool, all except the equivalent of two potatoes.
In food processor, combine cilantro leaves, garlic cloves, chives and sugar. Slowly add the two potatoes,
and approximately 10 garbanzo beans. Add vinegar, oil and lemon juice. If mixture is too pasty, add more
vinegar or oil, your choice. If too wet, add more beans or potato. When mixed thoroughly, remove from bowl
and add to cooled potatoes. Add remaining garbanzos. Toss completely, but gently so potatoes donıt break apart too much.
Great with grilled meat and veggies, kebobs, and mint tea. Serves at least 4.
Note: Raw garlic is really strong and not for the meek! If youıd rather, substitute the same
quantity cooked, chopped garlic.
Spicy Thai Noodles
Coconut Corn Chowder
Pepperoni Bread (and other, non-meat variations)
Mexican Soup
