My kinda potato salad! Loaded with fresh flavour from a delicious combo of yellow potatoes, watermelon radish, celery, scallions, and a light and creamy (mayo-free!) dressing. Guaranteed to be a hit at your next potluck or BBQ!
Next Level Potato Salad
7 yellow potatoes, cubed
1 watermelon radish, quartered/sliced
6 scallions, chopped
4 celery ribs, chopped
creamy (mayo-free) dressing
1/3 cup extra-virgin olive oil
1/3 cup fresh parsley
2 tablespoons pure maple syrup
1 tablespoon mustard
1 tablespoon coconut aminos
2 garlic cloves
Salt and freshly ground pepper, to taste
Add cubed potatoes to a large pot and cover with 2 inches of water; season with salt. Bring to a boil over high heat, then reduce heat to medium and allow potatoes to simmer for about 15 minutes, or until fork-tender. Drain potatoes; set aside to cool.
Add olive oil, parsley, maple syrup, mustard, coconut aminos, garlic, salt and pepper to a blender/mini food processor; blend until smooth.
Put all ingredients in a large bowl, toss gently to combine. Season to taste with salt and pepper. Refrigerate for 1-2 hours to chill (optional).
Serve chilled. This salad keeps well, covered and refrigerated, for up to 3 days; leftovers are unlikely though! 😉
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let me know what you think ❤︎
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