Tuesday, June 26, 2012

Roasted New Potato Salad (gluten free, dairy free, egg free, vegan)

When I think of summer, I think potato salad.  It’s the perfect addition to any BBQ and wonderful alongside my favorites: grilled chicken and baked beans.  Although I love potato salad, I cannot eat it.  Potatoes hurt my digestion and aggravate inflammation.  Moreover, potatoes are not allowed on the SCD, so a big no-no food.  But I do make this dish for my family and summer gatheringsand it’s always a hit.  The roasted potatoes create a wonderful flavor and a fabulous texture.  You could also make this dish with roasted parsnips (if potatoes aren’t your thing). If you do make with potatoes, I recommend new potatoes (my Gramie’s favorite).  I hope you enjoy my tasty alternative on a summer favorite.  
Ingredients
-3 1/2 lbs red new potatoes, or any new potatoes (oil and garlic granules for roasting)
-1/2 cup diced red onion 
-10 small dill pickles (4.5 oz), small chop
-1/2 teaspoon salt
-1/2 teaspoon garlic granuels 
-1/2 teaspoon onion granules
-2 tablespoons oil

 -1 tablespoon + 1 teaspoon Dijon mustard 

-2 tablespoons pickle juice

How To:
Preheat oven to 400 degrees
1.  Wash, dry and chop potatoes.  Toss potatoes with 3 tablespoons of oil and 1 tablespoon garlic granuels.  Roast for 40 minutes (or until golden and slightly crispy).  When done, remove from baking dish and place in a bowl.  Allow to cool before adding other topping
2.  When potatoes are cool, toss with above ingredients.  
3.  Garnish with paprika (smoked is quite tasty).   

Print Friendly
Posted by Amber at

Labels: dairy free, egg free, gluten free, summer cuisine.

25 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>