Last week while we were in California, my man’s little hometown had a pre-Fourth of July potato salad contest.
“I’m going to enter,” I announced the morning of.
“You don’t make potato salad,” he said with a laugh.
He was right. Potato salad isn’t something in my normal repertoire of food. I didn’t grow up with it, I’ve never been a fan of store-bought versions, and I’m not a big user of mayonnaise in many things. None of those facts were going to stop me from trying, though.
“Hey, but I do know quinoa,” I announced with a confident smile. “So I’m just going to make a quinoa salad that’s heavy on the potatoes.” We high fived and I was off to the kitchen.
The key for quinoa (and most any salad, really) is it only tastes as good as the things you put in it. So, I asked my mother in law what’s typically in a potato salad then decided simple and ‘traditional’ ingredients would be the base for my quinoa: potatoes, hardboiled eggs, celery, and green onions. Regardless of the ingredients, though, I knew what mattered most was my dressing – and I needed something that seemed traditional even though I was going against the grain and not using mayo. Hmmmm….
It took a bit for the flavors of the dressing to come together just right. I tasted, amended, tasted again, amended a little more, and then, when I felt it was done, I called in the big guns: my girls. They are my thumbs up, thumbs down critics – and I can always count on the truth and nothing but the truth when it comes to my food.
“What are you making,” Kenna asked with Selah in toe.
“Here, it’s the potato salad I’m taking to enter in the store’s contest,” I said as I maneuvered a bite into her mouth.
Three, four, five seconds passed as she let the flavors fall on her palate. She was looking me in the eye the whole time she chewed.
“Mmmmm, I’ll have another bite,” she said as she grabbed a new spoon and dug into the bowl.
“I want to try it, too,” Selah said, almost as if she was being left out of something spectacular.
Now I had both of them chewing… both of them saying ‘mmmmm’ as they looked at me and each other… and both of them asking for their own little bowl to take out by the pool for lunch. I was pleasantly surprised, to be totally honest – surprised I got them to eat potato salad! But they did – and they loved it – and it was time to get it to the store.
I walked my quinoa potato salad to the back of the market hosting the challenge and threw my proverbial hat in the ring. I was told they were only expecting 5 or 6 entries for the contest, but when I arrived there were close to 30! I didn’t have high expectations. I recognize with food that ‘good’ is subjective… and dressing my quinoa potato salad with a non-mayonaise, non-traditional dressing in this All-American town was a stretch. But, we can’t win if we don’t try, right?
Did I win? …no. And, that’s okay. When they announced the winner it was a gal a little older than me – a local mom that screamed a little when she heard her name then called her daughter with the news. She was so excited for the $500 prize I got a little teary-eyed seeing that blessing fall down on her and make her day. “It was my grandma’s recipe,” she bubbled as I congratulated her – her face was bright and her eyes were beaming. Her joy warmed my heart.
I was declared a ‘Crowd Favorite’ made it to the top 5 judge off, though. And you know what else? While I wasn’t the champion of the store’s competition, the fact I got my girls to not only try this salad but ask for more… well, that’s all the win this mama needs to feel like a champion.
So, in case you’re looking to please a crowd tomorrow with your potato salad and you love quinoa and you love going against the grain of ‘traditional’, I highly suggest giving this a try.
Ingredients for Salad:
5 pounds gold potatoes, chopped into small cubes and boiled in salted water until soft
3 cups cooked quinoa
5 hardboiled eggs, diced
1 cup finely chopped celery
3/4 cup chopped green onions
Ingredients for Dressing:
3/4 cup extra virgin olive oil
1/2 cup fresh squeezed lemon juice
1/4 rice vinegar
2-3 TBSP fresh dill, finely chopped
2 cloves of garlic, diced and smashed
1 TBSP mustard (yellow or dijon)
1 TBSP honey
1 TBSP lemon zest
1 TBSP + 1 tsp sea salt
1 TBSP + 1 tsp black pepper
(NOTE: This recipe will feed 20-25 people.)
Have a wonderful and SAFE Fourth of July! As always, I’m honored you’re here with me…