Mayonnaise-Free Potato Salad w/ Quinoa
A quick and easy recipe. Each of these components, Sweet Potato Quinoa and Mayonnaise-free Potato Salad, take about an hour and can very quickly be combined together. This is one of those lazy day leftover meals that's easy to throw together, but feels like you made something special!
Equipment
- Rice Cooker
- Pot
Ingredients
Mayonnaise-free Potato Salad
- 6 eggs
- 2 tsp. apple cider vinegar (divided, 1 tsp. + 1 tsp.)
- ~12 baby potatoes
- ~12 cherry tomatoes halved
- 2 banana peppers diced
- 2 habaneros minced
- 1 tbsp. olive oil
- 2 lemons juiced
- dash salt
Sweet Potato Quinoa
- 1 sweet potato diced
- 1 tomato diced
- 1 red bell pepper diced
- 2 banana peppers diced
- 1 jalapeño minced
- 2 habaneros minced
- 3 cloves garlic minced
- 1/2 shallot minced
- 1 lemon juiced
- 3 bay leaves
- 1 tsp. cumin
- dash salt
- dash pepper
- 1 c. tri-color quinoa
- 3 c. water
Instructions
Cook Mayonnaise-free Potato Salad
- Add eggs and a splash of vinegar (~1 tsp) to a pot. Cover with 2 inches of water. Bring uncovered to a boil. Once the pot reaches a rapid boil, immediately remove from heat and add a lid. Let sit for 10 minutes.
- Meanwhile, fill a bowl with a tray of ice and cold water. Add a teaspoon of vinegar. When the eggs have set, either drain or use a slotted spoon to remove the eggs from heat. Immediately add to ice bath. Peel the shell off of the eggs and cut into quarters. Set aside in the fridge.
- Dice potatoes into 1 inch cubes. Smaller potatoes can be quartered, but larger ones might need to be diced a little bit more. Add potatoes to a pot and cover with 2 inches of water. Bring to a boil and reduce to a simmer. Cook uncovered for 15-20 minutes, or until tender. You should be able to spear them with a fork and they will break apart. Drain and set aside.
- Add all if the ingredients, except for the eggs, to a large bowl. This includes the potatoes, tomatoes, banana peppers, habaneros, olive oil, lemon juice, and a dash of salt and pepper to taste.
- Stir to coat and add eggs. I recommend a 2 hour resting time, but you can also add a little bit more spices and serve immediately.
Cook Sweet Potato Quinoa
- Add all of the ingredients into a rice cooker. I like to start with the larger vegetables and then add the smaller ingredients. Top with the bay leaves, spices, and lemon juice. And then add the quinoa and water.
- Press the cook button on the rice cooker. It should take about 45 minutes to cook.
- When the quinoa is fully cooked, let sit for 10 minutes, and then fluff with a wooden spoon and serve.Do not use a fork or other metal utensil. It will scratch off the nonstick surface on the rice cooker. This will leach teflon into your food and cause future dishes to stick to the bottom.
Assemble Salad
- Add quinoa and potato salad to a serving dish. If you're serving it as-is, I used a decorative bowl. If you're serving it as a side alongside an entrée, it fits well on a plate.
Tips, Tricks, & Notes
- For more information on making potato salad, check out my article on Mayonnaise-free Potato Salad. You can also utilize whatever produce you have on hand to make this recipe your own. As well as cut the cooking time in half if you have 2 pots and make the eggs and potatoes simultaneously.
- I also have a more in-depth article on how to prepare Quinoa w/ Sweet Potato & Garden Vegetables. You can easily substitute whatever vegetables you have on hand. This is a great recipe to make wanting to have leftovers that will easily carry over to other dishes.