The Food Desert Project - Veggie-Rich Potato Salad

Let's face it, summer without potato salad is like Fourth of July with no fireworks.  Salads are particularly challenging in the food desert, because - at least in my book - a good salad relies on fresh vegetables: onion, celery, and fresh herbs at the very least.  Even if you can find the ingredients, comforting potato salad is heavy on the fat and calories, so I decided a healthy food-desert makeover was in order.

I based this dish on the old southern favorite of new potatoes and green beans, in itself an option in the food desert - but I dressed it up a bit with some Mediterranean flair.  It's a lovely light salad I hope you'll enjoy.

1 tbsp minced dried onion

1 tbsp dried parsley

1 tsp dried oregano

2-3 tbsp white wine

1 box dehydrated casserole-style potatoes, "flavor packet" discarded

Salt for the cooking water

1 can french-style green beans, drained and rinsed

1 can quartered artichokes, drained and rinsed

1 canned red pepper, drained, rinsed and minced

1 tbsp apple cider vinegar

1 tbsp extra-virgin olive oil

1 tsp salt

red pepper flakes to taste

Soak the onion, parsley, and oregano in the white wine overnight.  Cook the potatoes as you would pasta, in a large amount of salted boiling water (use the recommended cooking time on the box.)  Drain and rinse with cold water. 

Put the potatoes in your serving bowl and add the green beans, artichokes, and red pepper.  Drain the onion mixture and add the vinegar, salt, olive oil and pepper flakes to make a dressing.  Pour over the vegetables and toss lightly.  Serves 8.  Nutrition information.