Greetings from Egypt, where I’m on the tail-end of a very long research trip–one that has, unfortunately, made it pretty hard to cook things for myself. But lo! Here’s a quick and unique way to prepare a tuna salad. Habibi (darling).
Veggies on the board
Read to mix!
…or maybe it is. This is a simple yet tangy base for a really good potato salad. It’s meant for editing to your taste, with all of the necessary ingredients already here.
Potatoes of all kinds!
All of the add-ins come together
Not Your Mother’s Potato Salad on PhD Kitchen!
The salad that inspired this one is served as a side at Blue State Coffee here in Providence. I’ve been making my lightly edited version as a quick lunch/snack for a while now. It’s so easy, and really tasty both cold and at room temp.
Chickpeas, ready to go!
Pickles. Hand for scale.
The kitchen sink
All mixed up!
Chickpea Picnic Salad
A recipe posted by special request (Nick, I’m looking at you). You can pickle practically anything, so use this recipe as a base and go from there!
Fill your jar with things for picklin’!
Add the spices.
Boil your water and vinegar with some salt and a garlic clove.
Jar it up!
Boil your jar for 5 minutes. Yours should be fully submerged–I just did a bad job…
And there you have it! Refrigerate if the top hasn’t popped to seal.