Sweet and Sour Potato Salad

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  • 1 lb red potatoes, cut into 1-inch squares
  • 1-2 cloves minced garlic
  • 1 Tbsp apple cider vinegar
  • 4 Tbsp GFCFSF mayonnaise - I used Hellman's Canola Mayo
  • 2 Tbsp spicy/Dijon mustard
  • 3/4 cup sweet onion OR scallions, chopped
  • 1/2 cups fresh dill, chopped
  • 1/4 tsp cayenne
  • fresh black pepper and sea salt to taste
  • a drizzle of good olive oil

 

*Taste it first, but if you want a little sweet, add 2 tsp agave

 

Directions:

  1.  Prep all your ingredients. Scrub your potatoes well and cut them.
  2. Bring salted water to a boil and add potatoes. Cook until tender - do not over cook or you will end up with more of a "mashed" potato salad. You can rinse cooked potatoes in ice water to halt cooking.
  3. There are two options now. You can chill your cooked potatoes first - then fold your ingredients directly into the potatoes and serve or chill. This prevents the mayo and other creamy ingredients from 'melting' into the hot potatoes. The other option is to simply toss all the ingredients into the warm potatoes - and then chill until ready to serve. Doing this will allow the flavors to marinade nicely - but it may also wilt the "thickness" of your creamy potato salad sauce. The last option is to fold all the ingredients into the potatoes and serve warm. This is also delicious!
  4. Chill your salad until ready to be served - or serve warm. Garnish with fresh dill sprigs and a drizzle of good olive oil and fresh black pepper over top.

 

Sweet and Sour Potato Salad – GFCFSF
Sweet and Sour Potato Salad – GFCFSF