Salad Brain Exercise — Purple Potato Peas and Deviled Egg Dressing

by R.B. Quinn and Min Merrell

The platter salad is a creativity platform.

These exercises use the platter, rather than the typical deep salad bowl, as the canvas for creation and a means to illustrate the universal process of creative thinking and design. No matter the creative field, the steps of creativity are the same. Here we’re using salads because, unlike painting or logistics, we all have some experience with salad. Salad is a low stake, easy medium for practicing everyday creativity. Plus, your installation art will feed you well and shouldn’t we all be eating more salads anyway?


For an introduction to platter salads, read Welcome to Platter Salad Creativity.

Why can’t deviled eggs be dressing? In fact, they can and do provide creamy goodness to a salad, just like dressing. 

Main design parameter: Use deviled eggs as the salad dressing. Whole deviled eggs are too big for one bite so they are cut in half. The salad is a simple riff on potato salad using beautiful purple potatoes. Instead of cutting the potatoes into wedges, they are smashed and jagged. Celery is always a nice potato salad element so here it’s a dominant shape, not minced. The salad components are laid out on a bed of leafy lettuce. The peas are bright and whole. It’s a deconstructed potato salad — creamy, crunchy, and bright. There’s wonderful umami from the eggs and mustard.

Our favorite way to make deviled eggs is very simple. Just mix the yolks with good mayonnaise and whole grained French mustard. You can see the whole grains of mustard in the creamy yolks. The mustard adds just the right tanginess.

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