This potato salad is always a winner and, I guarantee you will NEVER need to throw away the leftovers – in my house any leftovers are gobbled up within a day!

It has evolved over the years to match my family’s dietary needs so this version has no gluten or dairy – and no sugar – just to make you feel better!

I prefer to use Maris Piper potatoes but if they are not available, I simply buy whatever potato is recommended for baking.

You could simply add some grilled chicken and dinner would be done!

Enjoy friends!

Alex xx

Potato Salad: Gluten and Dairy Free

A guaranteed crowd pleaser, this salad is perfect for BBQ's or for a quick meal with grilled chicken.

  • 1 kg maris piper or desiree potatoes
  • 1 tbsp olive oil
  • salt & pepper
  • ¼ cup mayonnaise – ensure it's dairy free
  • 2 tbsp white wine vinegar
  • ½ cup chopped mint leaves
  • ½ cup chopped parsley leaves
  • ¼ cup chopped green onions
  • 2 cups salad leaves eg spinach leaves or rocket
  1. Preheat oven to 200°C or 390°F

  2. Line a baking tray with baking paper.

  3. Wash potatoes, cut them in halves and add them to large bowl.

  4. Add olive oil and salt & pepper and mix with wooden spoon to ensure potatoes are coated evenly with oil and seasoning.

  5. Place potatoes on baking tray and roast in the oven for 40-50 minutes

  6. Combine the mayonnaise, white wine vinegar, mint leaves, parsley leaves and chopped green onions in a large bowl. Set aside.

  7. Allow the potatoes to cool for 15 minutes then toss them with the dressing and salad leaves. It may require additional salt & pepper so please check the flavour before serving.

This recipe has been designed to be gluten and dairy free.

 

If you aren’t following a dairy free diet, you could use any mayonnaise of your choosing in the recipe. A little Parmesan cheese also works quite nicely if you are able to eat dairy.

I recently tripled this recipe for a gathering of 12 people (predominantly man children) and it was gobbled down!

Enjoy

Alex xx