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.
-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
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