Joel whips up a vegan friendly twist on the Christmas Potato Salad for Myron B.
1 bunch greenfigs, boiled and peeled
2 large sweet potatoes, cooked and peeled
2 medium beets, boiled or roasted
1 sweet pepper, diced
1 can whole kernel corn, drained
2 tbsp mustard
2 garlic cloves, minced
Juice of 1 lime
2 oz red wine vinegar
2 – 3 blades shadon beni, finely chopped
½ tsp all purpose seasoning
Salt and black pepper
¾ cup olive oil
½ tsp red pepper flakes
Slice the greenfigs into 1 – inch slices and place in a large bowl.
Cut the sweet potatoes into small chunks and add to the greenfigs. Peel the beets and dice. Add to the provisions. Add the sweet peppers and corn. Mix well.
Make the vinaigrette. In a small bowl, mix together all the ingredients except the olive oil. Using a whisk, vigorously whisk in the olive oil until well blended. Taste and adjust seasoning if necessary.
Pour half of the dressing over the provision mixture and mix well. Add more if necessary. Serve.