You might think of potato salad as strictly a summer food, the stuff of cookouts and backyard barbecues. Well, it’s time to think again! Between Thanksgiving and Christmas, it’s entirely likely that you’ll have leftover boiled potatoes on hand. Keep yourself fueled up for the busy-ness of the season with this high-protein option (and save the recipe for next summer, too!). You can also make a version that is Paleo-friendly (and yes, it can be Whole30-compliant).
My very first recipe on the blog is something I’ve had for lunch no less than four times in the past week. It might be fair to say that I’m stuck in a lunch rut, but I think it’s a testament to the simplicity, ease and tastiness of this particular dish (I should mention at this point that I pull longer-than-average office hours in a cubicle and I bring my lunch in a pretty, striped insulated lunch bag every day – a habit going all the way back to the hard-shelled plastic lunch boxes my mother lovingly packed for me and my brother when we were in grade school. Thanks for the napkin notes, Mom!). You might think that after years (literally decades) of bringing my lunch to school or work every day that I would finally want to break out of my comfort zone (or blandness zone, as some people think of brown-bag lunches), or that I might have *finally* saved enough pennies to splurge on a restaurant lunch. But I get excited with all of the POSSIBILITIES when I am preparing my lunch the night before, and I try to make sure that my choices have me excited about what I’m going to be eating that day. I’m often the envy of my co-workers!
Also, it is worth noting that I was just finishing up a pretty intense powerlifting 12-week strength training block and I needed my meals to be protein-packed and bursting with nutrients to help my muscles recover from my intense noon-hour (or noon-two-hour) workouts.
So what was I eating? Let’s get to it!