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Welcome to I'm here to show you that eating out in OKC as a vegetarian, as well as cooking vegetarian food wherever you are, is much easier and more satisfying than you may think.


The Perfect Summertime Potato Salad

The Perfect Summertime Potato Salad

Behold the perfect summertime potato salad! This simple concoction features new potatoes in a tangy mustard/vinegar sauce and is tossed with parsley, chopped capers and sautéed onions + garlic. It’s vegan & gluten free to boot! Allow it to chill in the fridge for a few hours for optimum marinaded perfection.



  • 2 lbs. new potatoes, cut into quarters

  • 1/2 a red onion, diced

  • 4 garlic cloves, minced

  • 2 T. olive oil

  • 1/4 c. white wine vinegar

  • Pinch of white sugar

  • 1 1/2 T. Dijon mustard

  • 1/4 c. fresh parsley, chopped

  • 2 1/2 T. capers, chopped

  • Salt & pepper, to taste

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1) Bring a large pot of water to a boil and add the potatoes, cooking until they’re fork tender (about 12-14 minutes). Remove from heat and drain.

2) While the potatoes are boiling, dice the red onion and mince the garlic cloves. Heat two tablespoons olive oil in a pan over medium-high heat. Add the onion and garlic cloves and sauté until the onions are super translucent and start to smell a bit sweet.

3) Add the potatoes, onions and garlic to a large bowl. Add 1/4 c. white wine vinegar, 1/4 c. olive oil, a pinch of white sugar, 1 tablespoon Dijon mustard, about 1/4 c. chopped fresh parsley and two tablespoons chopped capers. Season well with salt and pepper and stir to combine. You can serve warm immediately, but I suggest covering it and placing it in the fridge for a few hours to marinade.

List: 10 Easy Weeknight Meals

List: 10 Easy Weeknight Meals