Labor Day Weekend Salads

I don’t really like salads, but since Labor Day marks the end of Summer, I thought salads would be appropriate. Both salads can be served at room temperature.

Potato Salad

I don’t really like, and hardly ever eat, potatoes, but I had purchased too many potatoes for Railway Mutton (Goat) Curry and needed to find a way to use the extra potatoes that is not baked or mashed potatoes, or chips, or fries, or scalloped potatoes, or …. In other words, I’m a picky eater. I used oat milk to avoid dairy. Substitute with vegan mayo if you want to make this vegan.

• 1 cup frozen peas and carrots
• 2 medium potatoes, unpeeled
• 1/2 cup mayonnaise
• 1/4 cup oat milk
• 1/4 tsp black pepper
• 1/4 tsp chili pepper powder
• 1 tsp salt
• lettuce leaves
• chopped scallions for garnish

1. Pour boiling water over peas and carrots and set aside.
2. Heat potatoes and enough water to cover in a large saucepan over high heat to boiling. Reduce heat to medium low. Cover and cook 20 minutes until tender. Remove potatoes to cool. 
3. When cool enough to handle, peel and cut potatoes into ½” cubes.
4. Drain the peas and carrots.
5. In a mixing bowl, gently toss potatoes, peas and carrots, mayonnaise, oat milk, black pepper, chili pepper powder, and salt until well mixed.
6. Line salad plates with lettuce leaves and spoon salad on the lettuce.
7. Garnish with chopped scallions.

Kale Rice Salad with Sweet Chili Dressing

I know kale is mainly a Winter vegetable, but I like dark leafy greens. (I’ve always liked any iteration of [dark, leafy] greens, beans, and rice.) I had purchased the kale without planning what I was going to make with it. I used some for Kale Yellow Lentil Soup, and I needed to use it before I had to throw it away, so here’s my vaguely Asian Kale Salad.

• 1 cup raw kale leaves
• 1 tblsp sesame oil
• 2 tblsp apple cider vinegar
• 1/2 cup cold, cooked rice
• 1/4 tsp salt
• 1/4 tsp white pepper
• 1 tblsp sugar
• 2 tblsp sweet chilli sauce
• toasted sesame seeds and chopped scallions for garnish

1. Discard rough stems from the kale and tear the leaves into small pieces.
2. Whisk together sesame oil and vinegar. Pour over the kale in a mixing bowl.
3. Massage the kale for about 2 minutes until softened.
4. Add rice, salt, white pepper, sugar, and sweet chili sauce and mix thoroughly.
5. Serve on salad plates and garnish with toasted sesame seeds and chopped scallions.