Potatoes are one of our favorite vegetables. It’s an ideal crop for beginner gardeners and those interested in sustainable living. They are adaptable, easy to cultivate, and provide an excellent opportunity for practicing zero-waste cooking.
I found a potato recipe in a book from 1960 from our grandma, and it has been passed on from generation to generation. Our grandmother used to make potato salad quite a lot, especially during summertime in Italy when my whole family was meeting up to enjoy lunch or dinner. It’s a great meal and easy to do. This recipe isn’t just about the food, it’s about the memories. Every time we make it, we’re transported back to grandma’s kitchen table, sharing stories and laughter. It is a cherished family tradition, but we wanted to give it a twist by making it plant-based. I’m excited to share this updated version with you in today’s blog!
Growing Potatoes with Zero Waste
Growing potatoes is a satisfying and sustainable practice for any aspiring gardener. It’s pretty simple and you can begin by choosing seed potatoes from a reputable source and planting them in well-drained soil with lots of sunlight. Potatoes are low-maintenance, making them excellent for new gardeners.
For harvesting, you’ll know that when the plants have flowered and the leaves start to turn yellow, it’s time to dig up the tubers. Handle them lightly to prevent bruising. To increase the shelf life of your gathered potatoes, store them in a cool, dark place.
My Great Grandma’s Recipe
Plant-based Mayo
- 1 cup of olive oil
- 1 cup of soy milk
- 1 tbsp of white vinegar
- 1 tbsp of mustard
- 1 tbsp of lemon juice
- 1 tsp of salt
- 1 garlic clove
Instructions:
Mix 1 cup of olive oil, 1 cup of soy milk, 1 tbsp of mustard, 1 tbsp of white vinegar, 1 tbsp of lemon juice, and 1 garlic clove in a large bowl. Transfer them into a blender and blend until it reaches the desired mayo thickness and consistency.
Potato Salad
- 6 medium-sized potatoes (or twice the amount of small potatoes)
- Chives
- 1 red Onion
- Pickles
- Parsley
- Salt & pepper
- 2-3 tbsp of plant-based mayo
Instructions:
- Wash and dice the potatoes into small or bite-sized pieces
- Fill a pot with 1 inch of water. Place a steamer basket on top, make sure the water doesn’t touch the basket, and bring the water to a boil.
- Add the diced potatoes to the steamer basket and steam for 15-20 minutes, or until fork-tender.
- Once the potatoes are cooked, carefully transfer them to a bowl or plate
- Add the pickles, parsley, onion, chives, and salt & pepper
- Let the potatoes cool slightly to prevent the mayonnaise from separating, then add 2-3 tbsp of plant-based mayo before mixing
Crispy Potato Skin
- Olive oil
- Salt & pepper
- Onion and garlic powder
- Paprika
Instructions:
- Peel potatoes and set aside the skin
- Once done, moisturize with olive oil and add condiments to the skin, such as salt & pepper, onion, garlic powder, and paprika
- Bake at 150°C for 20–30 minutes to achieve the crispiness
Practicing zero-waste principles with potatoes benefits both your health and the environment. Consuming every part of the potato plant reduces waste and promotes a more sustainable lifestyle.
As a gardener, planting and cooking potatoes to their maximum capacity is a rewarding way to practice sustainability. So, plant those seed potatoes, care for your plants, and enjoy the abundant crop.
Happy gardening!
