Pretty in Pink Potato Salad (with Beet Greens)
Aw man, just re-watched Pretty in Pink the other day-- what a great movie. Of course afterwards I had to bust out the Psychadelic Furs while cooking dinner, and in doing so, felt strangely compelled to pay homage to this 80s classic with a pink potato salad. I was half tempted to also create a coleslaw bust of Prince ala Purple Rain, but decided that may spur a visit to the mental institution and I should just stick to one retro film inspired side dish per meal.
So, long story short, if you’re looking for a pretty way to use up your beet greens and yummy assorted potatoes (just in time for the Fourth of July picnics!) then this recipe is for you. It tastes even better when eaten with big hair and fingerless gloves so be sure to serve while wearing your coolest bolo tie. Enjoy.
PRETTY PINK POTATO SALAD WITH BEET GREENS
1 pound mixed potatoes, halved and boiled until just fork tender
2 sweet onions, chopped
½ cup mayo (I used homemade again and this stuff knocks it outta the park. If not homemade, I like Duke’s)
1 bunch beet greens, chopped
a few splashes Bragg’s apple cider vinegar
small pad of coconut oil, for sauteing the beet greens
salt & pepper, to taste
Boil potatoes and chop all your beet greens. Next up -- cooking the greens! If you don’t usually use these -- you’re in luck. Beet greens are awesome -- great in smoothies, eaten sauteed with a little EVOO on top, or even mixed in with salads. And healthy! (As you can imagine beet greens would be.) Anywho, to cook these, simply saute in a pan with a little bit of coconut oil and salt and pepper. Then, for flavor, deglaze with a few hefty splashes of Bragg’s ACV (this stuff is amazing...I could go on for days about my love for this miracle potion!). Next, stir up all the ingredients and chill for at least two hours before serving.
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