Warm potato+carrot salad, and serving examples

This is super quick n easy!

I used to dislike carrots, but thanks to our late rescue rabbits, I was persuaded to buy the fresh organic carrots with tops still attached all the time. Since the rabbits preferred the top green parts, I had to start eating more carrots. lol

So this recipe has been born. I love it. Hope you love it, too.

What you need: (for 4 servings)

  • 2~3 potatoes, washed & diced to bite-sizes (potato skin is good for you, don’t peel them!)(oh, Yukon works well for this recipe)
  • 2 carrots, washed & diced to bite-sizes
  • 2~3 teaspoons of OliveOil (or coconutOil)
  • SeaSalt & pepper to taste
  • Chopped parsley (or cilantro or scallions–as in the photo)
  • (Garlic powder – optional flavor)
  • (NutritionalYeast – optional flavor)
  1. Place the diced potatoes and carrots in a saucepan and add (purified) water to cover them. Add a pinch of seaSalt.
  2. Reduce heat to simmer as it start to boil. Simmer for 10 minutes or so until potatoes (carrots cooks faster than potatoes) are cooked. I usually taste one to be sure.
  3. Drain the water, holding the lid carefully (oh, if you blow on the hand that’s holding the lid, the steam won’t burn you). 
  4. Don’t worry if small amount of water is left in the pan, it will be emulsified as you add the oil and mix. Salt & pepper to taste.
  5. Add chopped parsley (or cilantro), mix, and cover to let it steam a bit with the residual heat.
  6. Serve hot or warm, & enjoy!

You can add a little garlic powder and/or nutritionalYeast to flavor as well.

If there’s any leftover, add some Dijon mustard and hummus (or vegan mayo) to make a cold potato salad for the next day!

Happy cooking and eating!


P.S. I’ll make a vine video loop the next time I make this. (^ー^)ノ☆