Balkan Potato Salad
A simple, creamy potato salad with pickles, peas, carrots, and a tangy mustard dressing.
Vata - | Pitta - | Kapha +
Ayurveda is often misunderstood as only embracing sattvic foods those that are light pure and balancing to all three doṣas. While sattva has its place Ayurvedic wisdom applies to every substance in life not just those deemed ideal.
This particular recipe is heavy dense pungent and deeply nourishing exactly what is needed to ground and soothe Vāta. To understand why it reduces Vāta while increasing Kapha we must first understand the guṇas or qualities through which all matter expresses itself.
Vāta is light, dry, cold, and mobile. When life becomes too fast scattered or unrooted Vāta rises. Foods that are warm oily substantial and grounding bring us back into the body into presence.
This is comfort food and life is about sharing and having fun!
Food that steadies the nervous system nourishes the tissues and feeds the soul.
A reminder that pleasure when chosen with awareness is medicine.
This is a traditional Romanian recipe by Clark Ciolacu. It is often seen on the table on holidays, celebrations, and family events.
Ingredients:
12 Yukon Gold potatoes (or 6 large russet potatoes)
6 large carrots
1 quart jar pickles, diced
1 can peas, drained
6 tbs yellow mustard
1/2 cup Mayonnaise
3 tbsp pickle juice
Salt and black pepper, to taste
Optional: Red bell peppers, fresh dill leaves, sweet onion
Notes on ingredients: You will need to buy the pickles, mayonnaise, and yellow mustard (unless you’ve homemade them). It is best to avoid sulfates, calciums, EDTA, and “spices” in the ingredient list. Buying organic ensures avoidance of GMOs (genetically modified organisms), gyphostate, and other pesticides.
Recipe:
Cook time: 1.5 hours
Serves: 6-10 people
1. Cook the vegetables: Bring a large pot of salted water to a boil. Add the potatoes and carrots, and cook until tender when pierced with a fork (about 40-45 minutes).
2. Cool: Drain and let the vegetables cool completely. For best texture, chill in the refrigerator until fully cooled.
3. Dice: Once cooled, dice the potatoes, carrots, and pickles into bite-sized pieces and add them to a large bowl.
4. Mix: Add the peas, mayonnaise, mustard, and pickle juice. Mix everything together until evenly coated.
5. Season: Add salt and black pepper to taste. Adjust mustard or mayo as needed.
Optional Recommended Additions: Add chopped fresh dill leaf (Vata & Kapha -), chopped red pepper (Pitta +), or chopped onion (Kapha -)
6. Chill & Serve: Refrigerate for at least 30 minutes before serving to let flavors meld.
7. Optional - Add the traditional flair: Transfer the potato salad into a serving dish and spread a thin coat of mayo over the top. Decorate with boiled, egg, red pepper, dill leaves, or anything else that excites you!
