While (vegan) mayo-based potato salads do have their place at large-scale get-togethers or for BBQs at the cottage; as your regular fare, they nutritionally leave to be desired.  This is my reinvention of the dish for those days that I crave potato salad but want to get my greens as well.  It’s also for those days that I want a salad on the table in under half an hour with as few dishes to show for it as possible.  It’s substantial enough to make act as main course if you don’t want to prep anything else, or it can be served as a side with most North American and European meals.

Yield: 1 large main course serving or 2 side salads

What you need:

• 1 large potato, peeled (or not) and diced (you could also use little new potatoes, halved)
• 2 cups broccoli florets
• 1-1/2 cups sliced savoy cabbage (1/2″ strips or thinner)
• 1 tablespoon white miso
• 1 teaspoon Dijon mustard (or 1/2 teaspoon mustard powder)
• 1 teaspoon tahini
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried dillweed (or 1 teaspoon chopped fresh dill)
• a dash (or two) smoked paprika
• 2 or 3 tablespoons of warm water (veggie steaming water) to thin dressing to desired sauciness

What you do:

1. Set up your preferred steaming apparatus.  When the water’s boiling, place the potato in the steaming basket and steam until approximately half-cooked.  How long that takes will depend on the size of the dice you’ve chosen for the potatoes so I hesitate to give a specific time.
2. While the potato is steaming, with a fork, mix together the miso, mustard, tahini, oregano, dill and smoked paprika in a small bowl.  Set aside.
3. Once the potato is half-cooked, quickly raise the cover off the steamer and add the broccoli and cabbage.  Cover again and steam until the broccoli is bright and tender, the potatoes are cooked and the cabbage wilted and cooked through.  If anything is looking to become overdone, take it out to avoid that happening (for this reason, it’s wise to add each veggie to a separate area or level of the steaming apparatus).
4. Remove the vegetables to a large bowl and spread them out to release the steam and let them cool some.
5. Back to the dressing!  Thin the mixture in the small bowl with a couple of tablespoons of the cooking water from the vegetables until thick and creamy.
6. Pour the dressing over the vegetables in the bowl and toss to coat everything thoroughly.                                                                                          
7. Serve.

Variations:

• Replace the cabbage with sliced kale for a more high-colour-contrast and chewier salad;
• Toss in some toasted pumpkin seeds or sunflower seeds;
• Add a raw, grated carrot and/or a couple of tablespoons of finely diced red onion when tossing for a splash of colour and a bit of crunch;
• Add 1/2 cup of cooked chickpeas.  Because chickpeas make everything better.