Tuesday, July 17, 2012

Oil Free Potato Salad

This week at my CSA I received scallions and beautiful yellow and red potatoes - along with some other goodies. I happen to come across a recipe at work that was made up by another employee for an Oil Free Potato Salad. I liked the idea of using avocado to make the potato salad creamy, so I decided to give it a try at home. Of course the night I wanted to make it, I forgot to print out the recipe card - so I just decided to wing it. I'm sure I ended up changing a few things along the way, but it still came out great! It's a super refreshing and light potato salad, perfect for summer picnics or a side dish.



Oil Free Potato Salad
adapted from Elly Truesdell's Oil Free Potato Salad
  • 10 small - medium sized multi colored potatoes
  • 1 bunch parsley, minced
  • 1 avocado, mashed
  • 1 lemon, juiced
  • 1 tsp German mustard
  • 1 cup scallion, chopped
  • 1/2 tsp cyan pepper (leave out if your a baby)
  • fresh cracked black pepper to taste
Boil potatoes in a large pot for about 35min until cooked - stick a fork in them to check. Let potatoes cool, then chop up potatoes - it doesn't matter how you cut them, its your preference. In a large bowl, mix all ingredients together and toss well. If you prefer the potatoes to not get mushy - then mix all ingredients but the potato first, then lightly toss the cooked potatoes into the bowl last. 

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