This past summer my family went to my sister’s house to visit and have lunch. And because it was lunch we were gathering things on the table for everyone to make a sandwich. Here’s what happened:
me: Holy! Look at the size of your jar of mayo!
me: Its so huge. Do you really use all that? We barely finish our small jar before the best before date.
sister: Sure… sandwiches, and now that it’s summer, I use it when I make potato salad –
me: oh yeah, I don’t use mayo in potato salad.
sister: What?! What do you do?
me: I make ones with olive oil…
sister: Oh, and hard boiled eggs
me: No. I don’t put them in potato salad.
sister: What?! [pause] Ok, well then mayo in coleslaw…
me: (frowning) No, I don’t put mayonnaise in cabbage salad!
So, what I do do when I make potato salad is dress the cooked potatoes with olive oil and white wine vinegar, sea salt and fresh black pepper, plus maybe some whole grain mustard. Then stir in chickpeas and celery. Or maybe fresh green beans and halved cherry tomatoes. If the weather is cooler, like now, I’ll add cooked beet greens or kale and thin red onion slices.
And cabbage salad? The same dressing base (olive oil and white wine vinegar, sea salt and fresh black pepper) over thinly sliced cabbage (both white and purple), plus some matchstick carrots, sliced green onions, and herbs. Maybe strips of sweet bell pepper.
I might substitute some plain yogurt in the dressing. Then I let it sit a few hours to soften the cabbage a bit.
Not in my salads.