SUMMER POTATO SALAD

4-5 servings, 35 minutes (mostly bake time)

INGREDIENTS

Veggies

• 2-3 medium white sweet potatoes (or white potatoes if not nightshade-free - I prefer white sweet potatoes), cut into 1/2 inch cubes

• 1 1/2 - 2 cups green beans

• 1 tbsp ghee

• Salt & pepper

Dressing

• 3/4 cup whole milk Greek yogurt or organic mayonnaise (high-quality vegan mayo may be slightly less heating for pittas - depending on the ingredients)

• 2 tbsp extra virgin olive oil

• 1/2 - 1 tbsp Dijon mustard (Pittas will do better with less mustard)

• 1 tsp cane sugar (or maple syrup or honey)

• Zest of ½–1 lemon

• 2 tbsp chopped fresh dill

• ¼ cup chopped fresh cilantro (or parsley)

• 1 tbsp chopped fresh mint (optional)

• 2–3 chopped scallions or 2 tbsp chives

• Salt and freshly ground black pepper

  
  

DIRECTIONS

1. Preheat the oven to 425 degrees Farenhiet.

2. Cut the potatoes into 1/2 inch cubes. Toss with ghee and salt and pepper. Roast for 25-30 minutes or until knife tender and golden brown.

3. Chop the green beans into bite-sized pieces. Toss with a bit more ghee and salt & pepper. The green beans need about 12-15 minutes to bake so mix them in with the potatoes while roasting at the 12-15 minute mark.

4. While that is roasting, make the dressing: Add all the ingredients to the dressing to a large mixing bowl. Whisk together and set aside until the veggies are ready.

5. Once the veggies are ready, allow them to cool before combining with the dressing. Then toss with the dressing and serve. Consume room temperature, warm, or slightly chilled.

recipe adapted from @wyseguide

#vata #pitta #kapha #summer #spring

Notes

• You can serve this immediately, but if you want to maximize flavor, the flavor enhances as it sits, just like any other potato salad :).

• Ayurvedic potato salad? Sounds like an oxymoron - well, it is. We don't use a ton of nightshade vegetables (white potatoes) in Ayurveda, and we don't eat cold things. So, in this recipe, we are doing a couple of substitutions so you can enjoy your potato salad and while NOT depleting your digestion - fresh herbs in the dressing (enhance digestion, cilantro, mint, and dill are cooling, offsetting the heat of summer), using white sweet potato instead of white potatoes, and using green beans (a summer veggie that lightens the heaviness of traditional potato salad).

• If you are making this in early summer or spring - you can also sub asparagus for green beans! Just roast them for a shorter amount of time than the green beans (about 7-9 minutes).

• For kaphas - I would reduce the amount of dressing (just lightly dressed for taste), use parsley instead of cilantro (for extra heat), use honey instead of cane sugar, and increase the amount of green beans in the recipe.

• Optional add-ins: feta cheese (vata pacifying), paneer (vata & pitta pacifying), seared tofu (vata & pitta pacifying), sprouted mung beans (VPK pacifying), or crispy chickpeas (pitta & kapha pacifying). You can also serve with a side of summer grilled chicken or turkey!