The Hunger Games: Let's Eat Katniss

If The Hunger Games were real, I would lose... mostly because I like food way too much. Luckily, we live in a world where we can simply watch The Hunger Games at home while eating a delicious meal. On that note, let's eat Katniss.


No, I'm not talking about Jennifer Lawrence's character, Katniss. There's actually a type of small plant root called katniss that is roasted or served in stews. I thought it would be a nice addition to a common potato salad because it has an earthy, raw taste to it that goes really well with heavy carb foods.

Here's what you'll need:

2 cups fingerling potatoes, halved lengthwise (about 10 ounces) 2 cups small red potatoes, quartered (about 10 ounces) 
2 cups small blue potatoes, halved lengthwise (about 10 ounces) 
2 cups katniss roots
1/4 cup finely chopped red onion 
2 tablespoons chopped fresh parsley 
1 tablespoon chopped fresh dill 
1 tablespoon chopped fresh chives 
3 hard-cooked large eggs, finely chopped 
1/4 cup red wine vinegar 
2 tablespoons olive oil 
1 1/4 teaspoons salt 
2 teaspoons Dijon mustard 
1/2 teaspoon freshly ground black pepper 
1 garlic clove, minced

Instructions:

1. Place fingerling, katniss, and red potatoes in a saucepan; cover with water. Bring to a boil. 

2. Reduce heat; simmer 15 minutes or until tender. 

3. Drain; cool slightly. Place potatoes in a large bowl.

4. Place blue potatoes in a saucepan; cover with water. Bring to a boil. 

5. Reduce heat; simmer 10 minutes or until tender. 

6. Drain; cool slightly. 

7. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.

8. Combine vinegar and remaining ingredients. 

9. Pour over potato mixture; toss gently to combine. 

10. Serve warm, at room temperature, or chilled.

This is going to be a perfect recipe for all those picnics you're going to have once the weather clears up. I know I'm looking forward to it! 

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