For once I went to a restaurant and was impressed by something creative that they served! It was a potato salad but served as an actual salad – lettuce, tomatoes, roasted baby potatoes, cilantro, fried egg and creamy dressing. It was good…but I’m really not much of a mayo fan and with a man needing egg free meals…I was inspired to create a egg, soy and dairy free version of the salad for our camping trip this weekend! It really hit the spot for supper and tasted even better the next day for leftovers. The vinaigrette dressing was a refreshing and light change from the usual heavy mayo dressing.
Keeping the skins on the potatoes is great (other than being easy because I’m a lazy cook) because it increases their nutritional value and boosts up the potassium which is good for helping maintain blood pressure! 🙂
Amy:
1 small package of baby potatoes, halved (about 3-4 cups…ish)
1 container of cherry tomatoes, halved
1/4 cup dill pickles, chopped
1/2 onion, finely minced
1/4 cup fresh parsley, chopped
2 tbsp fresh herbs (I used thyme, chives and rosemary)
Dressing:
1 tbsp dijon mustard
1 tbsp honey, melted
2 tbsp vinegar
3 tbsp olive oil
Dash of salt and pepper
Directions:
1. Cut potatoes in half. Spray or coat potatoes with a little bit of oil. Spread on parchment paper lined baking sheet and bake in the oven at 425F for about 30 minutes or until browned. Allow to cool.
2. Chop tomatoes, onions, pickles, herbs and add into large bowl. Add potatoes once they have cooled.
3. Whisk together dressing ingredients in a small bowl. Pour over salad mixture and mix well.
4. Refrigerate for a few hours before serving!
5. Enjoy as a side dish or serve over top of salad greens to make it into a “salad”!
Delicious Dietitian 