A few weeks ago I was waiting in line to check out at Publix when I noticed a magazine I had not seen before, Fork Over Knives. The cover contained richly colored fruits and vegetables, so I couldn’t help but toss it in the cart. The magazine contained tons of WFPB (Whole Food Plant-Based) recipes, including this delicious Mexican Potato Salad.
Cooking Notes
This recipe can be completed on a grill or in the oven. I will be using the stovetop and conventional oven, however, all the vegetables and potatoes can be cooked on the grill. If going this route, grill all potatoes and vegetables until slightly charred and then follow the last three steps to combine.
Before we go into the recipe I wanted to share a little additional info about WFPB. Whole food plant-based dietary guidelines have quickly been increasing in popularity. What makes it unique is because it is more of a lifestyle rather than a set of food restrictions. This article from Healthline explains a bit more about the whole food plant-based phenomenon. The Fork Over Knives website also has a wealth of suggestions, recipes, and success stories about how it has helped so many people.
Ingredients:
- (2) lb. Baby potatoes
- (1) yellow pepper
- (1) orange pepper
- (1) poblano pepper
- (1) red onion
- (4) Tbls. Lime juice
- (1/4) cup balsamic vinegar
- Fresh cilantro – optional topping
- (1) avocado – optional topping
- (4) Tbls. Fresh pico – optional topping
- Sea salt – to taste
- Black pepper – to taste
Ingredient Notes:
I usually plan for 1/4 pounds of potatoes per person if this is a side dish and (1/2) lb. if this is the entrée.
Directions:
- Pre-heat oven to 400 degrees.
- Chops all peppers and onions lengthwise in strips; chop baby potatoes in half.
- Place all vegetables on a baking sheet or oven-safe glass dish and coat with balsamic vinegar and 2 tablespoons of lime juice. Once the oven is ready, cook vegetables for 18-20 minutes.
- Next, place a large pot of water on to boil for the potatoes. Once boiling, add potatoes and cook until tender, usually 8-10 minutes. *If you time it right the vegetables and potatoes will be done about the same time.*
- While the potatoes cook, chop up the fresh cilantro and avocado if you plan to use these as toppings.
- After potatoes have reached desired tenderness (soft to touch with a fork), use a colander to drain all the water off in the sink.
- Place the potatoes flat side down on the baking sheet with the vegetables.
- Turn the oven to broil; place the potatoes and vegetables back in the oven until slightly charred on top.
- Remove from oven then add a little extra balsamic vinegar and lime juice to the cooked potatoes.
- Toss potatoes and vegetables together; salt and pepper to desired taste.
- Add fresh cilantro, 1 tablespoon of pico, and avocado chunks to the top of your dish.
Happy Cooking,
Mrs. B
