new potatoes

Creamy Horseradish Potato Salad w/ Pickled Shallots & Dill | Vegan by Lindsey | Dolly and Oatmeal

if there were ever a kind of food i could just eat, and eat, and eat, i would say that california fare would be my everyday go-to.  it almost seems like you can taste the difference in the food that restaurants prepare, as if their ingredients haven't been flown in from thousands of miles away, but grown only a few miles from where their destination would end up being.  i feel like there's a natural ease to the way dishes are made -  a simplicity that's complex, but uncomplicated. 

during my last trip there a couple of months ago i scored reservations at gjelina.  after purchasing their cookbook months prior, all i wanted to do was go there and eat from their menu!  and since my sister-in-law and i were both pregnant, it was the perfect time to indulge in some perfectly made veg-centric appetizers and some bites of their insanely delicious pizza.  we started off with a few salad apps: summer squash with za'atar and tomatoes, roasted yams with yogurt and scallions, and my fave - a horseradish potato salad with pickled red onions that was off the chain!  

you may have noticed that i have a thing for potato salad (seen here and here), but there's a very specific potato salad that really makes my tastebuds grin, and that's a mildly creamy, kinda tangy, and crunchy potato salad.  this time around i riffed gjelina's version and made an everyday, vegan version made with cultured coconut yogurt flavored with a pungent kick of horseradish, some good dijon and dill.  and paired with pickled shallots for some mega crunch and sharp flavor.  it comes close to one my mom used to prepare in the summer months which had a similarly acidic undertone using mayo, dijon, vinegar, and red onion, but i would say this version here is even better - that horseradish and those crunchy shallots are just too good!  

this is the kind of food (pregnant or not) that i crave on the regular - especially during the warm summer months when we're bbq'n, packing up for a beach day, or bringing dishes to friends or family get togethers.  these simple, uncomplicated summer dishes are what i look so forward to! i hope you do as well :)


*oh!  and don't forget to stop by every friday for my new summer blog series: summer fridays! this week i'm going to be sharing my go-to fancy (but not really fancy) mocktail that i've been surviving on in lieu of popping bottles of rosé.  but for those of you who are not growing a tiny human, the recipe is totally adaptable for making it good and boozy ;)   

creamy horseradish potato salad w/ pickled shallots & dill | v

adapted from gjelina: cooking from venice california

the pickled shallots can be replaced by thinly shaved shallots or red onion, but if you have the ingredients and time, i think the pickling is well worth it.

| serves 4 |

  • 1 1/2 pounds new potatoes, cut in half
  • fine sea salt

pickled shallots

  • 2 cups filtered water
  • 1/2 cup apple cider vinegar
  • 1 tablespoon cane sugar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon whole black peppercorns
  • 1 bay leaf
  • 4-5 shallots, sliced thin 
  • 3 thyme sprigs

horseradish sauce

  • 1/2 cup unsweetened cultured coconut yogurt
  • 2 tablespoons fresh chopped dill
  • 1 tablespoon dijon mustard
  • 1 tablespoon prepared horseradish
  • fine sea salt & fresh pepper


  1. place potatoes and a few pinches of salt in a pot and cover with about 1-inch of water.  bring to a boil, cover and turn heat to low, simmer for 12-15 minutes, until potatoes are firm but tender.  drain potatoes and rinse under cold water to stop them from cooking.  spread them out on a dish towel and allow them to cool and dry.
  2.  make the pickled shallots. combine the water,vinegar, sugar, salt, peppercorns, and bay leaf in a small pot. bring to a boil, then lower heat and allow it to simmer for 5 minutes.
  3. while the vinegar mixture is simmering, place the shallots and thyme in a large heat-proof glass jar (like a Ball jar), then pour the brine over top and let it sit at room temperature for at least 1 hour before using, or up to 1 month in the fridge.
  4. make the sauce.  whisk together the yogurt, dill, mustard, horseradish, and salt and pepper to taste.  
  5. in a large bowl, combine the potatoes, sauce, and about 1/4 cup of pickled shallots.  toss to coat evenly.  garnish with extra dill and/or nasturtium leaves. 

more potato recipes:

warm fingerling potato salad w/ garlic-turmeric sauce

warm fingerling potato salad w/ garlic-turmeric sauce

roasted fingerling potato salad w/ romesco & herby black quinoa

roasted fingerling potato salad w/ romesco & herby black quinoa

chickpea flour flatbread w/ new potatoes & basil

chickpea flour flatbread w/ new potatoes & basil

chickpea flour flatbread w/ new potatoes + fresh basil (v + gf) by Lindsey | Dolly and Oatmeal

as i'm sure many of you know, anya, from the beautiful blog, Golubka, released her first cookbook, The Vibrant Table a few weeks ago.  i was lucky enough to receive a copy and have been anxiously plotting out what i will make first.  first of all, this cookbook is more than a cookbook; it's a guide on healthy, wholesome, CONSCIOUS eating - with a preface that frames all the ingredients in the book and explains why anya utilizes them (some of which i have never heard of before, but am totally jazzed to use - maca + mesquite!). not only do her recipes reflect her culture and heritage, but they are also a celebration of family and meals for all kinds of occasions.  moreover, the photos (all of which her daughter take - both for her blog and the cookbook!) weave a beautifully, vibrant food story.

i've been working on a flatbread recipe for some time using chickpea/garbanzo bean flour.  there's been a lot trial and error - substituting half the garbanzo bean flour for other GF flours, adding various amounts of oil and water and adding different herbs and spices.  finally, i reached a consistency and texture that i'm super pleased with - crispy and thin without much of a crumble!  i've been waiting for just the right mix of ingredients to top this flatbread, so when i received my copy of The Vibrant Table (and immediately read through it!) and saw anya's fingerling potato and rosemary flatbread, i knew i had found the perfect way to top off my flatbread.  new potatoes are popping up at all the markets around me, as well as leafy herbs and freshly plucked onions, so i chose to make a few changes to the original recipe based on what was available to me.  all in all, the garlic-smeared flatbread with slightly sweet potatoes, shiitakes, onions and some toasted pine nuts, came out to be one of the loveliest combos i've ever had.  thank you to anya for the inspiration! 

chickpea flour flatbread w/ new potatoes + fresh basil (v + gf)

| makes 2 flatbreads |

flatbread topping adapted from The Vibrant Table

i didn't have all the ingredients from anya's flatbread recipe, she uses rolled oats, quinoa flakes, nuts, zucchini and chia seeds that i would imagine to be super tasty.  but if you're not gluten free, substituting your favorite/go-to flatbread recipe is totally ok too! 



  • 2 cups garbanzo bean/chickpea flour, plus more for dusting
  • 2 tablespoons extra virgin olive oil, plus more for coating bowl
  • 1 teaspoon baking powder
  • 1 teaspoon fine grain sea salt
  • 6-8 tablespoons water


  • roughly 12 ounces assorted new potatoes, thinly sliced (preferably with a mandoline)
  • 1 head of garlic
  • 4-6 shiitake mushrooms, stems removed and sliced thin
  • 1 small red onion, sliced thin
  • 1/4 cup fresh basil, julienned
  • 2 tablespoons pine nuts, toasted
  • olive oil for brushing
  • sea salt + fresh ground pepper


  • place the sliced potatoes in a large bowl; cover the slices with cold water and 1 tablespoon sea salt.  let sit for about 1 hour
  • preheat oven to 350°.  slice off the top of the garlic head to expose the insides.  peel most of the surrounding layers of paper and place inside a piece of foil.  sprinkle with salt, pepper, and a drizzle of olive oil, wrap foil and place in a small baking dish or ramekin.  roast for 25-30 minutes - until cloves can be easily pierced with a sharp knife.  squeeze garlic cloves into a small bowl and mash with the back of a fork; set aside

for the crust

  • in a large bowl, whisk flour, baking powder and salt.  add the olive oil and mix with your hands until oil is evenly dispersed and the flour resembles small crumbles.  by the tablespoon, work water in little by little with your hands - you may need more or less water depending on your brand of flour.  in the end, you want your dough to be pliable, but not too sticky.  once dough comes together kneed and form into a smooth ball, brush with a bit of oil and cover with a dish towel - let rest in the bowl for 8-10 minutes
  • divide dough evenly into 2 pieces (place second piece back in the bowl and cover).  take a large piece of parchment paper and dust it with flour.  form dough into an disk and flour the top of the dough (you can either use a second piece of parchment or a floured rolling pin), and roll dough into a 9-10 inch circle - if edges crack just pinch back together
  • repeat with second piece of dough when ready

assemble flatbread

  • preheat oven to 400° with a baking sheet inside
  • drain and rinse the potato slices, pat dry.  using a pastry brush, smooth top of dough with a 1/4 of the roasted garlic puree, then evenly arrange potato slices, overlapping the edges of slices until the dough is covered.  lightly brush with olive oil and sprinkle with salt + pepper.  transfer the flatbread, with the parchment, to the oven and bake for 16-18 minutes
  • remove flatbread from oven and add half the mushrooms and onion, then add another 1/4 of the garlic puree and a small sprinkle of salt.  bake for about 13 minutes, remove, add basil and then cook for another 2 minutes.  remove flatbread and transfer to a cutting board. slice bread and top a tablespoon of toasted pine nuts.  serve and enjoy!
  • repeat with other piece of dough