Warm Caesar Potato Salad: You've Never Had Potato Salad Like This Before!

Potato Salad has always been one of my favorite side dishes.

When I was growing up I'd always add a little bucket of this yummy goodness (usually the mustard variety) to the basket whenever I was with my mom at the grocery store.

There's just something about the combination of ingredients in potato salad that make it almost irresistible, even though these days I don't want to be eating a few of the ingredients in most store-bought potato salad.

So when I found this recipe for home-made potato salad I was excited.

I could use organic potatoes (which are better because root veggies absorb whatever chemicals and toxins are in the soil like sponges).

I could use home-made mayonnaise (better because I have yet to find a store-bought mayonnaise that doesn't include either GMO canola or soy oils).

And I could customize it however I liked and make it over and over again, and feel good about what I was eating and feeding my family.

I also like that it's warm. Even though it's summer and the season of salads, I don't like to eat super cold foods (I got out of the habit after my acupuncturist explained how cold foods can affect people with cold body types, which I and most other women apparently have). So I like it better than refrigerated potato salad for that reason as well.

So I tried this recipe and it was a big hit at my house: it's delicious! Try it and let us know what you think!

Ingredients:

• 1-2 lb fingerling or other small potatoes, cut into bite-sized pieces (unpeeled)
• 1-2 stalks celery, thinly sliced
• 1 T olive oil
• juice from ½ lemon
• 2 anchovy fillets, chopped
• 1 garlic clove, minced or chopped
• 3 T mayonnaise
• 3 T Parmesan, grated
• 1 bunch green onions, chopped finely

Directions:

1. Add potatoes to the VitaClay cooker with enough water to steam or boil
2. Close, seal and cook for about 30 minutes on “stew” setting (until potatoes are soft)
3. Pound the garlic & anchovies (or puree or use a mortar & pestle) to form a paste
4. Mix the paste with the mayonnaise, olive oil, lemon juice and Parmesan cheese
5. Season with salt & pepper and toss with the potatoes
6. Stir in celery and green onions just before serving