Low Bowl #44: Olive Potato Salad, Arugula, and Beet Pickled Tofu
By
The Student-turned-Doctor
Summary
A personal blog-style post describing a cold meal bowl (#44 in a series) consisting of olive potato salad, lemony arugula, and beet pickled tofu with creamy Dijon sauce. The author shares cooking notes, including adjustments they'd make to the potato salad recipe and challenges with blending a halved cashew sauce recipe.
Source
bskyLow Bowl #44: Olive Potato Salad, Arugula, and Beet Pickled Tofufoodfordissertating.blogspot.comKey quotes
· 4 pulledMy avoidance of hot food seems to be ongoing.
I think if I made this potato salad again, I wouldn't put as much celery or bell pepper in it, but hey, it's good to get veggies in.
The cashew sauce was good, too, though I had halved the recipe and that made it pretty hard to blend--lots of scraping things down so the blades could grip the contents.
Mostly, I made this because I love olives, and it was
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