Earlier this month, I decided to celebrate the New Moon in Taurus, and set an intention for building new wealth, with…wait for it…potato salad. Why potato salad, you ask? Because potatoes are of the earth. They are stable and grounding. They grow beneath the surface in fertile soil, and are shaped like the moon, so I feel they are the perfect vehicle for honoring an Earth sign moon (Capricorn, Taurus or Virgo). I also picked Yukon Gold potatoes because they are just that: gold. Then, for the dressing, I put together dill and parsley and a surprising hint of nutmeg in a mayonnaise-based sauce.
Now for the behind-the-scenes magic of the dish. I picked the ingredients for their magical correlations to the energy of Taurus, which rules growth, stability, business and material wealth. To that effect, the dill is for money and protection, the parsley is for prosperity and protection, and the nutmeg is there for luck. And if you’re wondering how it tastes, well I think it’s simply delicious. If you try it, let me know what you think.
Tips: I used an Instant Pot for this recipe to cook the potatoes. If you want to cook them in a pot on the stove you certainly can, just cube them up and boil in salted water for approximately 12 minutes until done. In the instant pot they only take 4 minutes, and then they are fork tender. I did cut them kind of large and then cubed them after they were done. I did it this way because I wanted to keep the potatoes a larger size for cooking in the instant pot so they would remain chunky when they came out.
Feel free to add more dill and possibly parsley. But I’d think twice before adding more nutmeg. Nutmeg has a distinct and assertive taste that can easily get out of hand. As an accent, it works here, but too much and it could easily overpower the dish.
Potato Salad with a Taurean Twist
Equipment
- Instant Pot
Ingredients
For the potatoes:
- 5 medium to large Yukon Gold potatoes
- 1 cup water
- ¼ tsp salt
For the salad dressing:
- 1 1/4 cup Mayonnaise
- 1 Tbsp Apple cider vinegar
- ¼ cup parsley stems removed, chopped
- 2 tbsp dill stems removed, chopped
- A pinch of nutmeg
- Salt to taste
- Pepper to taste
Instructions
- Set trivet into your instant pot. Add water. Place potatoes on top of trivet and seal the lid. Set your instant pot to 4 minutes on Manual or 4 minutes on High Pressure.
- While potatoes are cooking, make the sauce. Mix together mayonnaise, apple cider vinegar, parsley, dill and nutmeg in a medium sized bowl. Once the potatoes are done cooking carefully vent the steam valve of the instant pot. It will take a few minutes to release all the pressure.
- After the pressure is released, carefully remove the lid, avoiding the steam. Remove potatoes from the pot and place on cutting board. Carefully cube the potatoes. They should be fork tender so it will not take much effort to cube them, so be careful of smashing them.
- Place the cubed potatoes in the bowl with the salad dressing. Stir to combine. The potatoes will smash a bit while stirring but that’s ok. Once everything is evenly combined, place in the refrigerator to cool and let flavors blend. Enjoy!
