Roasted Red Potato Salad

roasted potato salad

Makes about 8 cups

Gluten, dairy and Soy free

Roasting the potatoes first gives this added flavor and is a nice twist from the traditional potato salad. This recipe can also be egg free if you use an egg free mayo. 

Ingredients

  • 12-15 small to medium size Baby red potatoes (not the large ones) or baby gold potatoes or a mixture (buy organic white potatoes)
  • 3 T. avocado oil
  • Dash sea salt and pepper
  • 2-3 stalks celery
  • 1 c. chopped carrots
  • ¼ c. chopped red onion
  • 2 T. chopped fresh parsley
  • 1 T. fresh chopped rosemary
  • 1/3 c. mayo (I like Primal Kitchen Avocado Mayo)*
  • 1 T. ACV

Directions

  1. Preheat oven to 450 degrees F. Cut up the potatoes into cubes and place on parchment lined baking tray. Drizzle with the avocado oil and season with s/p.
  2. Bake 20-25 minutes or until they are soft and browned. Let cool
  3. While they are cooking, mix together the celery, carrots, red onion, parsley and rosemary. Add in the cooled potatoes.  Mix in the mayo and the ACV. Serve as is or chill for one hour. 

Note: you can mix up this recipe by trying different herbs, using sweet potatoes, adding chopped sweet peppers or adding in hard boiled eggs.

Primal Kitchen Mayo uses avocado oil which is why I chose it but recently found out via a study that many avocado oils are adulterated or rancid before expiration date so now I do question the quality of the oil used in this product until I find out more.  Other than not knowing if the avocado oil is pure in this mayo, I do think it is a good product and Primal Kitchen is a quality paleo brand.  

 

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