Wednesday, September 15, 2010

Garlic Potato Salad (no mayo, gluten free, dairy free)

This came to be quite accidentally, and I thought it was super tasty! So I thought I would share the recipe with you.
I know Chris has been wanting potato salad lately and I had a plan to make it for dinner last night. I am not a big fan of mayo and so my thought was to substitute it with plain yogurt. However, when I was at the store the other day, it had to get cut because I was didn't want to go over budget. I have recently been taking a calculator to the store to help me stick to my budget and it has helped SOO much! Alas, I did not bring any yogurt and I refused to use mayonnaise. I wanted it to have a good flavor because I was going to mix in some sweet potatoes and I don't really like sweet potatoes. Consider this one of many recent attempts to get myself to like them. Yes, I realize that they are super good for me and a lot better than potatoes, but I can't seem to get past that they are sweet and mushy. Hmmm..

So I used some olive oil, garlic, and some dried herbs. I heated it in the pan until the garlic got a bit crispy, I let it cool and then added some dijon mustard. It was flavorful and rich and even made the sweet potatoes taste REALLY good! I mean, what doesn't taste good when it is smothered in two of my favorite things: mustard and garlic. YUM!

I served our garlic potato salad with Oven Roasted Okra and Pulled Barbeque Chicken from Amy at Simply Sugar and Gluten Free. It was a great meal and one I will definitely make again soon.
Consider these guidelines as you make this recipe. Taste as you go and feel free to add or take away anything you like. haha I realize not everyone loves garlic as much as I do :).

Garlic Potato Salad

2 Medium white potatoes, diced
2 Medium Sweet potatoes, diced

1/4 cup olive
2 large cloves of garlic, finely minced
2 tsp dried parsley
1/2 tsp rosemary

3 T dijon mustard
Salt and Pepper to taste

Place diced potatoes in pot, cover with water, and boil until fork tender. Drain water and set aside to cool.

In a small saucepan over medium high heat add olive oil, minced garlic, and herbs and cook until garlic starts to get aromatic and a little crispy.

Take off heat and pour over the potatoes. Add mustard, and salt and pepper to taste.

Mix it all together and serve warm or at room temperature.

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