This warm potato salad is a step aside from the traditional version: it’s cooked in a hot skillet and doesn’t call for mayonnaise or other fattening dressings. I like to stir in a handful of spinach, kale, or any other greens I have on hand, or serve it on top of a veggie salad to make it more filling.
Another delicious way to serve this potato salad: spread some of it on a warm tortilla, top with fresh salsa, wrap it up and enjoy!
~ Alina from Vegan Runner Eats blog
Ingredients (to make 1 serving):
1 medium red potato, cubed into 1/2-inch pieces (can be left unpeeled)
1/4 cup cooked chickpeas or other beans
1/4 cup bell pepper, chopped
1 Tbsp red onion, chopped
2 crimini mushrooms, chopped (optional)
handful fresh spinach
olive oil cooking spray
1/2 tsp fresh rosemary, chopped
1 Tbsp fresh basil leaves, chopped
1/4 tsp ground cumin
1/4 tsp paprika
pinch cayenne (optional)
salt, pepper to taste
1. Heat up a heavy-bottomed nonstick pan over medium heat. Spray with cooking spray. Once the pan is hot, add cubed potatoes, spray them with some more cooking spray, stir with a spatula to distribute them evenly over the pan, and cover with a lid. Cook for 8-10 min, stirring every 2-3 min to prevent the pieces from sticking to the pan. Meanwhile, chop onions, bell pepper and mushrooms.
2. The potatoes are going to be almost done when they form a nice brown crust, and slide easily across the pan. If you pierce a piece with a fork, it should go in easily. Once the potatoes reach this point, add chickpeas, cover with a lid, and cook 2 min more.
3. Remove the lid, add onions, bell peppers, mushrooms, salt and all of the spices except basil leaves. Continue to cook another 2 min, stirring often.
4. Stir in a handful of spinach leaves. As soon as they begin to wilt, take the pan off the heat. Serve immediately, sprinkled with chopped fresh basil leaves. Enjoy!