It should come as no surprise that I am a huge potato lover. I think potatoes can be a healthy choice for meals. When I was losing weight, my favorite side was a baked potato with grilled peppers and onions, and white pepper. No butter or sour cream (or salt!) needed!
Potatoes get a bad rap with those trying to reduce carbs. I never really got into the whole low carb phase. To me, it is more important to have balanced meals. Potatoes are full of many nutrients – including Vitamin C! (source)
In fact, during the Alaskan Gold Rush in the late 1800’s, potatoes were more valuable than gold for the vitamins they supply – gold was plentiful, but nutritious food was not! (source – here and here) Potatoes can be long lasting in your pantry, they are cheap, and easy to find. A total winner in my book!
I wanted to come up with a fun potato salad recipe, but have it be dairy free as well as gluten free. The gluten free part is easy because potatoes are naturally gluten free. The dairy free part meant no cheese, and I wanted to keep it mayo free as well. For my first take on the salad, I tried a hummus dressing with mint. I thought mint and potatoes would go together so well! However, the hummus – no matter how much I thinned it out – was just to thick. Although the hummus by itself was really good!
I still might go back and try to create a mint potato salad one of these days, but I am ok with making this one again!
Twice Garlic and Dill Potato Salad
Print this recipe!
1 pound yukon potatoes, diced
1 pound potato medley (or a mix of reds and purples) – diced
3 cloves garlic, peeled and smashed
1/2 tbsp salt
6 radishes, sliced
3 stalks celery, chopped
1/4 cup garlic infused olive oil
2 tbsp champagne vinegar
1/2 lemon, juiced
1 tbsp dill mustard
1 bunch dill, minced
salt/pepper to taste
In a large pot, cover the potatoes with cold water. Add the smashed garlic and the salt. Place on the stove, and bring to a boil over medium heat. Cook until the potatoes are fork tender – about 20 minutes.
Drain the potatoes, and let cool.
Combine the radishes and celery in a large bowl. Add the potatoes.
Mix the dressing – in a small bowl, combine the oil, vinegar, lemon juice, mustard and dill. Add salt/pepper if desired.
Pour over the salad, and mix carefully. Refrigerate for few hours to allow the flavors to combine.
I love the crunch of the radishes and celery, and the tang of the garlic and dill. This was a winner in my household!
By posting this recipe I am entering a recipe contest sponsored by the United States Potato Board and am eligible to win prizes associated with the contest. I was not compensated for my time.