Heartbeet Kitchen
Sunshine Turmeric Potato Salad
April 20, 2017 in Dairy-Free · Gluten-Free · Nut-Free · Recipe Box · Vegan · 10 Comments

Turmeric Potato Salad / vegan potato salad / fingerling potato salad

I watch my cat Grace find a sun spot in our house every day it streams through the windows. Her eyes glimmer, she lays down in its golden path, stretching her body as far it’ll go. Basking in the rays, her paws knead the air. I pet her warm tummy, and embrace the good things a little sunshine can do for the soul, even a cat’s soul.

So I join her, sitting in the beams of light, and let it radiate through my bones. It calms and it soothes. It feels good. It feels right. Even if all else in the day doesn’t. I get those same, warm fuzzy, sunshine feelings through food too. Even more so when the flavors and colors are vibrant. Food comforts and nourishes. It invigorates. It slows my mind.

Sunshine Turmeric Potato Salad // fingerling potato salad // vegan potato saladTurmeric Potato Salad / vegan potato salad / fingerling potato salad

That being said, potato salad doesn’t really fit that type of expression. I think most of us envision it as boring, pale, and reminiscent of miracle whip smothered spuds sitting in the deli case. Yet I love potatoes. They deserve better, right?

So in with the fingerlings, out with the chunky russets. A punchy, creamy, golden {vegan} sauce for them to soak up. A bit of red onion for bite. A handful of parsley to brighten. Salt and pepper, always.

And it’s the Sunshine Dust, that makes this turmeric potato salad a golden gem of its own. A blend of organic ginger, turmeric, black peppercorns, and lemongrass from Big Heart Tea Co. That just so happens to be as good for you, as it is bringing a beautiful burst of yellow to all things.

Sunshine Dust from Big Heart Tea Co. // blend of turmeric, lemongrass, black pepper, and gingerSunshine Turmeric Potato Salad // golden potato salad // fingerling potato salad

This hand blended, triple pulverized powder is the creation of Lisa, founder of Big Heart Tea Co., and introduced to me by my best friend Sherrie, now their marketing director. Its primary use is for golden milk, but really, you can add it to anything. (For this recipe, I blended it with garlic, extra virgin olive oil, dijon, and thyme to make a thick and creamy vegan aioli of sorts). It’s made with a lot of love, and a lot thought, ingredient wise. As I’ve talked about before, turmeric needs black peppercorn to actually work its anti-inflammatory and other health benefits, which they’ve paired. Ginger gives it a little heat (and also helps with digestion). The lemongrass gives it soft and subtle brightness, a little bit of citrus.

And its versatility means it not only makes an incredible latte, but can be used in savory ways too, like transforming frumpy potato salad into something quite sexy and delicious. Glowing, golden, good.

Enjoy, xo.

Sunshine Turmeric Potato Salad // golden potato salad // fingerling potato saladSunshine Turmeric Potato Salad // golden potato salad // fingerling potato salad

Sunshine Turmeric Potato Salad {vegan}

Author:
Preparation 10 mins 2017-05-28T00:10:00+00:00 Cook Time 15 mins 2017-05-28T00:15:00+00:00
Serves 6     adjust servings

This recipe can be made a day ahead, and keeps well in the refrigerator for up to three days after being first eaten.

Ingredients

  • 1 pound fingerling potatoes, sliced in half vertically
  • 1/4 cup sliced and coarsely chopped red onion
  • 2 tablespoons minced parsley
  • 1 clove garlic, chopped
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 1/2 teaspoons minced fresh thyme
  • 2 teaspoons Sunshine Dust powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup + 1 tablespoon extra virgin olive oil

Instructions

  1. Bring 6 cups water and 2 teaspoons salt to a boil. Add potatoes and cook for 15 minutes, until just tender when a fork pushes through. Drain and rinse with very cold water, to stop the cooking. Pat dry if needed, and set in a bowl with red onion and parsley.
  2. In a blender or mini food processor add garlic, vinegar, mustard, thyme, Sunshine Dust, salt, pepper. Pulse a few times to get things mixed. Then slowly stream in olive oil, through hole on top, and blend on high for 20 seconds. Stop, stir, and blend again for 20-40 seconds, until completely smooth and it comes together. Stir sauce into bowl with potatoes, and garnish with extra parsley, salt, and pepper.

 

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10 thoughts on “Sunshine Turmeric Potato Salad

  1. Sherrie

    I love Sunshine Dust as much as I love you and that says a lot. This post makes my heart warm and happy. The savory application here is genius. I honestly don’t know how I like to consume it best. Sweet or savory – there’s so many uses. This potato salad though. All summer round, and year round please! xx xx xx

    Reply
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  3. Jodi

    You had be potato salad, Amanda. Then you went and made the brightest most beautiful salad with those sunshine spuds. I need to get my hands on some of this magical dust! Simply gorgeous. x

    Reply

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