Tuscan Potato Salad

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.