Roasted Gluten-Free Potato Salad
As we wrap up our summer this Labor Day Weekend, here’s a delicious side dish to take along on one of your outings this weekend.
Often as we go to cookouts with friends we worry about the foods that will be offered due to our food allergies. By bringing a delicious dish to share, you know that there will be a safe and delicious food available for you to enjoy.
This salad is so delicious, so easy, and just right for your summer outings.
Typically, a potato salad is made with boiling potatoes, which can boil away the nutrition. Here, we roast the potatoes to seal in the juicy goodness, giving them another layer of flavor.
I like to use a mix of potatoes, always adding sweet potatoes to kick up the health as they contain many vitamins and minerals. They are a great form of vitamin A (beta-carotene), vitamin C and potassium. They also contain Vitamins B5 & B6, Vitamin E and manganese. Sweet potatoes are carbs, but they do offer some fiber as well as antioxidants. Although they are sweet, thus containing sugar, they do have a low glycemic index – so no big blood sugar spikes, just a steady amount of energy. Do not skip out on this potato! It is definitely my favorite!
You can choose whatever potatoes float your boat – sweet, red, purple or white. Some work better depending on the dish you are making. For instance, starchy potatoes, like the basic Idaho Russet, will typically fall apart in a potato salad so better to choose Red Bliss, New Potatoes, or even fingerling potatoes, which will hold together better.
To make the potato salad:
Start by choosing about 1-2 potatoes per person, depending on the size of the potato. I always make more to have left-overs, so factor that in as well if needed.
*Wash and peel the potatoes.
*Then cut them up into bite sized chunks.
*Toss with a little olive oil and spread across a cookie sheet.
*Roast at 375 – 400° for 15 minutes. Give the potatoes a little toss.
Rotate the pan in the oven and roast for another 10-15 minutes,
until lightly browned and soft enough for a fork to pull through.
*Let cool on the pan.
*Once cooled, place in a bowl and put in the refrigerator for about an hour before mixing together.
Being gluten-free, dairy-free and corn-free, we use Earth Balance Olive Oil Mayo. We like the flavor and overall it is a good mixture. It does contain canola oil, which we typically stay away from as canola is typically loaded with pesticides and causes inflammation in the body. Although, this mayo is non-GMO so therefore a safer bet. Overall, choose a good, healthy mayo, not loaded with fabricated oils and additives. Thrive Market carries an avocado mayo that would be great to use in this recipe as well.
Back to the recipe – In a separate bowl, add two spoonfuls of your mayo (more or less depending on how many potatoes you actually diced up). You want to have enough to cover, but not loaded up and smothered. Then add two teaspoons of apple cider vinegar, 1 tablespoon of Annie’s Honey Mustard (or your favorite mustard) and about 3 teaspoons of dried parsley, or use fresh parsley and chop up a small bunch. (Again, you want to estimate if you are doubling the recipe.) Mix all together, then spoon over the cooled potatoes. Toss until all potatoes are coated. Return to the fridge and let all the flavors combine. When I can find them at the Farmer’s Market, I also toss in a handful of chopped green onion, as it adds another nice layer of flavor.
This tastes even better the next day, as the flavors all come together.
A great addition to any cookout or BBQ you are going to attend!
Bringing a dish yourself, you are sure to have something to eat that is a safe bet for you to enjoy!
Less stress for you.
More fun for all!