Along with the great spread about Ojai Pixie Tangerines, the new issue of Sunset Magazine had this amazing looking potato salad meets chicken salad meets salad made out of lettuce. So… naturally, I thought, I want. Hence I went forth to the kingdom of Whole Foods and picked up some Gardein. I used fresh herbs from my garden and So Delicious yogurt. It was fresh, delicious and reminded me of Spring.
Red Potato & Gardein Salad w/ Yogurt-Chive Dressing
Veganized from Sunset Magazine
1 1/4 lbs small or baby red potatoes, scrubbed, unpeeled
3 c loosely packed lettuce, I used romaine
1 c loosely packed chervil, roughly chopped
1 c loosely packed flat leaf parsley leaves, roughly chopped
1/4 c fresh marjoram leaves, roughly chopped
1/4 c fresh tarragon leaves, roughly chopped
3 c Cooked Gardein Chick’n, chopped or cubed (Tuscan Breasts, filets, or scallopini will work)
1 13/ c So Delicious Coconut Milk Yogurt, plain flavor
1/2 c chives, chopped
3 tbsp extra virgin olive oil
salt & pepper to taste
Put potatoes in a pot and cover with water. Cover and bring to a boil over high heat, then reduce heat to a simmer. Cook until potatoes are tender when pierced with a fork, about 10 to 12 minutes. Depending on the size of your spuds, it may take a few more or a few less minutes, so be sure to check on them.
Place the lettuce, all of the herbs and Gardein in a large bowl. In a separate bowl, whisk together the yogurt, chives, olive oil, and salt and pepper. Slice the potatoes and add to herbs/chick’n. Add dressing and toss to combine. Add more salt and pepper to taste.