Friday, June 8, 2012

Guacamole Potato Salad

Now this is one of my favorite things to eat. In some ways, I’m a simple guy! Of course people make guacamole in a million different ways but the general point is to use it as a dressing for potato salad. Garlic roasted potatoes are pretty badass as the base, and dressing them separately lightly as well as adding the guacamole seems to be important. And then make a dressing for the dressing! Sauce sauce sauce haha! On spring tour I made this about a dozen times and it was always a crowd pleaser. Makes a great vegan potluck/summer dish that everyone will head straight for. This method I used for the April gig in Boone, NC. Why go to Boone? Well, why not! Appalachian State University is there, which explains why there were some young people to host us. Getting there…This proved to be a test of digital directions, proving once and for all the superiority of a physical map in your hot little hand. Beautiful country to get lost in at any rate. I cooked in the quaint cabin of our hostesses up on a hill, as it should be, then trekked it down to Espresso News, which downstairs is about how it sounds (minus the news but plus a fine selection of craft chocolates with good vegan representation). Upstairs was pretty chichi with a separate bar, with good wine and beer much more resembling a cozy wine bar than a coffee shop. Recommended if you ever happen upon this town. The customers only slightly grumbled as I shoved them out of the way to make room for my fabulous buffet. Some things are more important than college/hanging about on your computer in a cafe- my food, for example. Ah, the 2000s- remember when you used to go to coffee for the social interaction?
I pine for those days.
The show was sponsored by the Boone Bicycle Initiative, helping to make your small mountain town bicycling experience a little bit safer. And speaking of safe, definitely make a version of this, because it’s a safe bet!


5 lbs. potatoes, scrubbed and sliced or cut into cubes or wedges
½ tsp. coriander
1 tsp. chili powder
½ tsp. ground cumin seed
1 or 2 minced jalapenos
4 to 6 minced garlic cloves
½ C. chopped cilantro
A small amount of minced fresh oregano
1/3 C. lemon or lime juice
2 Tbsp. cider vinegar
1 diced onion
3 or 4 avocados
2 diced tomatoes
1 Tbsp. brown or Dijon mustard
Favorite hot sauce or chili flakes to taste
3 minced scallions
Optional: some vegan cream cheez/sour cream or soft tofu
Salt and pepper to taste
Oil as needed (oil lovers, feel free to go crazy!)

You can boil and drain the potatoes or do this: Heat oven to 400 degrees, slather the potatoes in oil and salt in a baking dish. Add some black pepper, half of the garlic, half of the onion, the cumin, half of the chili powder, half the jalapenos, the oregano and chili flakes or hot sauce. Bake/roast, turning once or twice until browned, about 40 minutes to an hour. Allow this to sit for a little bit to somewhat cool off (but not all the way, warm is good!). Maybe 15-20 minutes before adding the dressing.
For this, first toss the potatoes with the rest of the onion, half of the cilantro and tomatoes, and the cider vinegar. Mix everything else together to make guacamole (remember the avocados, peel and pit them first of course! Haha), adjust seasonings and then mix this into the potatoes, use mellow movements and the potatoes won’t totally fall apart (not that it matters). Adjust seasonings again and you’re good to go!

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