I am going to start right off by telling you that I have two more complex (fancy) recipes I want to post, but I am lazy.To be honest, it is the whole typing out the ingredients part, it can be a major bummer.I should hire someone to just type out that section, but not the rest.I would hate to keep you from reading my murderously sharp wit and mad-as-fuck word smithery.
See, I am so bad-ass I make up words that mock Webster’s and Oxford.Take that, English language types!
Where was I? Oh, yes.I was complaining about having to write crap out for a longer post on a couple recipes, even though I am not rambling about the complaining.Yeah, it makes no sense.You know what does make sense? A Nickel, it makes five pennies.
What a horrid joke.
This is a recipe for potato salad, but with the addition of beets, too.It may sound a bit wild, perhaps crazy, but I dare you to try it.I may even double-dog-dare you.Yeah, I went there.
You can go the whole route of preparing the beets, but I cheated and used a jar of unsalted prepared beets to save myself some time.
- 3 cups of peeled and diced potatoes.
- 1-2 cups of diced beet.
- 3 or so diced gherkin sweet pickles.
- 1/2 cup of vegan mayo.
- 3 teaspoons of apple cider vinegar.
- 2 teaspoons of pepper.
You cannot mess this up.I have no doubts about it, really.Bring some water to a boil, and cook the potatoes for ten minutes, maybe fifteen, but make sure not to over-cook them till they are too soft.
Mix the diced cooked potatoes with the diced beets.In a small bowl mix the mayo, vinegar, diced pickles, and pepper.Toss and mix that with the potatoes and beets.
Cool in a fridge, top with some parsley and ground pepper and away you go.Where you are going is beyond me, but you are indeed going.