On Monday of this week I had a routine procedure done to remove my upper wisdom teeth, since then I have been on a liquid diet of various basic soups and purees. Today however, I very happily graduated to a chunky soup with overcooked, whole chickpeas and mushy rice with black beans! My mouth and tummy rejoiced! It was the closest thing to solid food that I have had in almost a week and boy was it needed! I've been going to bed with a hungry tummy each night due to the discomfort in my jaw and the inability to down enough liquids that actually stick to my bones. My relatively "normal" meal immediately got me day dreaming about all of the delicious textures that we take for granted in the food that we eat each day.
I thought about all of my favorite dishes that are made up of beautiful texture, both surprising and obvious, and began riffling through my archive of food photos to torture myself a little bit more. It felt a bit serendipitous when I realized that I had never published the recipe for this insanely delicious potato salad that just so happens to be layered with all kinds of subtle texture. A definite spin off the traditional, backyard BBQ potato salad of yesteryear. Creamy avocado layered on top of perfectly cooked mini potatoes. The tiny beads of a gorgeous grainy mustard, the crisp slivers of green onion and the fresh arugula create the most delicious flavor and texture profile that a potato salad could ever be expected to have. This will be the very first meal I make for myself once I can actually chew my food again. For now, let me live vicariously through you - make this, devour it and enjoy every scrumptious bite! You are welcome!
Grainy Mustard, Arugula & Avocado Potato Salad
8-10 mini potatoes (any variety will do, I like red skinned mini's)
Juice of 1/2 a lemon
Zest of 1/2 a lemon
2 tbsp of olive oil
A pinch of pink Himalayan salt (or to taste)
Freshly ground black pepper (to taste)
1 tsp of whole grain mustard
1 sprig of green onion (chopped)
1 avocado (scooped out with a spoon and broken up into bite sized pieces)
1 handful of fresh arugula
Prepping your ingredients is always an important step in saving time and ensuring that all of the steps line up well. Making the cooking of any meal less stressful, more enjoyable and more likely that you'll end up with a delicious finished product.
Wash and scrub the mini potatoes, leaving the skin on. Wash and chop the green onions. Prepare the avocado by slicing it lengthwise around the center and removing the pit. If your arugula isn't already washed, delicately wash and dry the leaves. Juice and zest your lemon. Set all of the main ingredients aside and have your salt, pepper, mustard and olive oil ready and waiting.
Begin by placing the washed mini potatoes in a medium pot with enough cold water that the potatoes are completely submerged. Turn the heat to high until the water is at a rolling boil and then reduce to a simmer. It is best not to cover with a lid, this changes the environment in the pot and can cause your potatoes to be too mushy. The potatoes will be done anywhere from 7-20 minutes depending on their size. Begin checking them around 7 minutes. They are done when they are tender. If a fork or skewer slides easily through the potato, they are ready. Remove them right away from the water and set aside so they do not continue to cook. Once they have cooled, cut them into halves or quarters, whatever you prefer. Let them cool before incorporating them with the other ingredients.
Next mix the dressing. Oil, lemon juice, zest, mustard, salt & pepper. Whisk all of these ingredients together in a bowl. Pour over the potatoes.
Add the green onion, arugula and scoop chunks of avocado into the mixture. Combine gently. You can keep the avocado in bite sized pieces or mash it slightly, I prefer a bit of both.
This recipe will yield 2 servings.
Serve & Enjoy!