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This can be a nice twist on the basic white potato, mayonnaise based mostly salad. My salad is a more healthy model made with candy potatoes and no mayo! It is easy to make and the recipe could be doubled or tripled to serve a crowd. An excellent Summer season salad and so colourful, too, in your Fall dinner desk. This recipe serves 4-6 and is Dairy Free, Vegan and Gluten Free.

6 small to medium-sized candy potatoes, washed ,peeled and boiled till fork tender
Four stalks of celery, washed chopped into very small items
1 crimson pepper,diced
half of small crimson onion, chopped
2 cloves garlic,minced
1 bag kale leaves -chopped
Further Virgin Olive Oil
White Balsamic Vinegar
1/Four teaspoon Dijon Mustard (Make sure to learn the labels as some do comprise dairy)
Salt and Pepper to style
Handful recent parsley and/or cilantro chopped

1. Cook dinner the potatoes till fork tender. Drain ,rinse in chilly water , pat dry and cube into chunks. Put into serving bowl or platter
2. Chop and cube the entire veggies and add to serving bowl or platter with the candy potatoes.
3. Make the dressing: One half white balsamic vinegar to 2 elements additional virgin olive oil, one quarter teaspoon Dijon mustard, salt and pepper to style. ** Begin with 2 Tablespoons oil and 1 Tablespoon vinegar — modify as wanted. Whisk all of the substances for the dressing in a container till emulsified. Pour over the potatoes and toss completely. Prime with the cilantro and parsley
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