Tuscan Potato Salad
(Whole 30 Compliant)
This recipe was inspired by a potato salad I enjoyed while on summer vacation. It has a very light and refreshing flavor (not as heavy as a mayonnaise based potato salad). This is my version, minus most food allergies. I happened to be doing an elimination diet to determine my own food allergies when I developed this recipe. As such, the recipe is really intended to be used with lemon. However, if you have a citrus allergy or an aversion to citrus, you can use apple cider vinegar in its stead. Additionally, I used white sweet potato as opposed to white potatoes as white potatoes are a night shade vegetable and hard to digest for many folks. If you prefer white potatoes, you can certainly use those instead as well. Enjoy!
Ingredients:
2 large white sweet potatoes, peeled and diced
1/4 cup red onion, diced
1/4 cup fresh basil leaves, minced (measure before mincing)
1/4 cup fresh flat leaf Italian parsley, minced (measure before mincing)
1/2 teaspoon dried oregano
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 teaspoon “Natural Black Olive Spread” from Le Pain Quotidien (the only ingredients are olives, olive oil, and salt)
1 Tablespoon extra virgin olive oil
2 Tablespoons lemon juice (alternately, you can use apple cider vinegar)
1 garlic clove, minced
Directions:
Place the potatoes in a large pot and cover with cold water.
Add salt and bring to a boil.
After it boils, lower the heat and let cook until fork tender. (You don’t want mush).
Drain the potatoes in a strainer and run cold water through them to stop them from overcooking.
Put the now cool potatoes in a bowl with all the other ingredients.
Stir to combine well and then chill in the fridge for at least 1 hour, or until ready to serve.
*To save time: While the potatoes are cooking, use the time to chop and prep all the other ingredients.
- 2 large white sweet potatoes, peeled and diced
- ¼ cup red onion, diced
- ¼ cup fresh basil leaves, minced (measure before mincing)
- ¼ cup fresh flat leaf Italian parsley, minced (measure before mincing)
- ½ teaspoon dried oregano
- ¼ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 1 teaspoon "Natural Black Olive Spread" from Le Pain Quotidien (the only ingredients are olives, olive oil, and salt)
- 1 Tablespoon extra virgin olive oil
- 2 Tablespoons lemon juice (alternately, you can use apple cider vinegar)
- 1 garlic clove, minced
- Place the potatoes in a large pot and cover with cold water.
- Add salt and bring to a boil.
- After it boils, lower the heat and let cook until fork tender. (You don't want mush).
- Drain the potatoes in a strainer and run cold water through them to stop them from overcooking.
- Put the now cool potatoes in a bowl with all the other ingredients.
- Stir to combine well and then chill in the fridge for at least 1 hour, or until ready to serve.
- *To save time: While the potatoes are cooking, use the time to chop and prep all the other ingredients.