Monday, June 25, 2012

Roasted New Potato Salad (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 gatherings...and 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
-1/2 cup soy-free Vegenaise mayo or homemade vegan 
 -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).   

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Fat Tuesday, Slightly Indulgent, Traditional Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Tastetastic Thursdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Potluck Party Friday, Allergy-Friendly Fridays, Summer Salad Sundays 

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25 comments:

  1. glutenfreehappytummy.comJune 25, 2012 at 8:11 PM

    Oh Amber, this looks lovely. How sweet of you to make this for your family when you yourself can't have it -- that's love right there:) i love that the recipe uses pickle juice -- i'm such a pickle lover! yum! Hope your week is off to a good start! Hugs!

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    1. Thanks so much Caralyn. :-)

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  • The Cyclist's WifeJune 25, 2012 at 9:39 PM

    This looks good Amber! How can you stand making it and not eating it?! That is true love for the fam!!

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    1. Hi Sarah,

      Well, in all honesty, it's not worth the pain! I have come to terms with this over the past 9 years. I just can't eat certain foods, so I just don't - but I surround myself with lots of great food I can eat. And Scott's my best taste tester! :-)

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  • Ahh dear, I could never make this recipe and not be able to eat it! That would be torture for me-you are such a good sport! I like your idea of making it with parsnips though. I love potato salad and this healthy twist is great.

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    1. Hi Laura,

      Well I hope this recipe turned out for you. I saw on FB you were making it. It's a favorite with the kids!

      Delete
  • gfe--gluten free easilyJune 27, 2012 at 2:05 PM

    I've never been a potato salad fan, but I'm convinced I'd love this one, Amber! I especially like the red onion. ;-)

    xo,
    Shirley

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    Replies

    1. Thanks Shirley. Yes, the red onion makes it for sure. I always put red onion in my potato salads! It's a must.

      Delete
  • Debra Daniels-ZellerJuly 1, 2012 at 11:47 AM

    This was exactly what I was looking for today! The roasted potatoes--brilliant. I'm adding green pepper and some shredded carrots and wishing we had more sun in Washington State.

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    Replies

    1. Hi Debra,

      Thanks so much! Green pepper and carrot sounds perfect. Love that.

      Delete

  • Looks and sounds great. I found you via the Whole Food Wednesday linky party. I linked in a post about retro prawn cocktails
    Have a super week.

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    Replies

    1. Hi Carole. Thank you for stopping by today and sharing. I love the retro prawn cocktails. So awesome. :-)

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  • YUM! This looks great!! I have never made potato salad, but have been craving it for our celebration on the 4th! Pinning for later ~ thank yooooou!! :)

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    Replies

    1. Awesome Heather. Good luck. This is a super simple recipe. Let me know how it turns out for ya. :-)

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    2. Hey Amber! I haven't gotten to make the potato salad yet, but I did feature it on my blog today. Please let me know if that's NOT all right & I'll take it down! :)

      Hope you had a wonderful holiday!

      http://culinarypractitioner.blogspot.com/2012/07/fridays-favorite-finds.html

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    3. Thank you Heather! Love it. I'm honored you included my recipe. Have a great rest of your Friday.

      Delete
  • ella@lifeologiaJuly 3, 2012 at 9:38 AM

    Yum!
    Loving a good healthy potato salad - haven't had one in a while.... great timing ;)
    xo
    ps. thanks for sharing it at the Potluck Party. xo

    http://www.lifeologia.com/potluck-party-celebrating-canada-day-and-fourth-of-july-with-healthy-recipes-vegan-and-gluten-free/

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    Replies

    1. Thanks Ella. It's a winner salad. And those potatoes...so darn creamy. Wish I could eat the whole thing.

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  • Debbie @ Easy Natural FoodJuly 4, 2012 at 2:32 PM

    We are big potato fans, and I love your twist on this dish! Roasting the potatoes is a great idea, and I am so with you when it comes to new potatoes....funny, they were my Nana's favorite too! Thanks for sharing this with Summer Salad Sundays.

    ReplyDelete
    Replies

    1. Hi Debbie. Thanks so much. Have a great weekend.

      Delete

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