The ultimate summertime potato salad!
It's BBQ season and this dairy free, gluten free potato salad will pair perfectly with whatever is on the grill.
If you choose to use full size potatoes rather than the minis keep the skin on the potatoes. It will save you so much prep time and the potato skin contains many vitamins & minerals, and lots of fibre. Keeping the skin on also prevents the texture of the potato salad from becoming too mushy after adding the dressing.
If you want to mix it up you can swap out the potatoes for sweet potatoes or yams.
It is very common for broccoli to cause bloating or gas, so roasting the broccoli with the potatoes will help to eliminate any unwanted side effects of eating it.
After you have preheated the oven to 400F mix the potatoes, broccoli, red onion, paprika, salt, and olive oil. Then place onto a baking sheet lined with parchment paper. Bake for 20-25mins or until the potatoes are tender.
While the potatoes are baking make the dressing. In a small bowl add the mayo, apple cider vinegar, Dijon mustard, paprika, salt and pepper and mix well.
Once the potatoes are tender remove from the oven and add back to the large bowl.
Mix in the mayo dressing, celery, and red bell pepper. You can bake the red bell pepper but I like to keep it raw so it adds a little extra crunch with the celery.
Per serving:
Calories: 292
Carbs: 33g
Fat: 16g
Protein: 4g
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