Potato salad is a classic for BBQs, picnics, lunches, and parties of all kinds. It is known for being super easy to cook up and this recipe really is no different. It does however is healthier than most in the fact that it does not use any mayonnaise and thus also keeps it vegan friendly.
Serves 4 (side portions)
1 lb. small yellow potatoes, chopped into bite sized pieces
3 Tbs avocado oil, divided
½ tsp paprika
¼ tsp salt
½ cup fresh parsley, diced
½ cup green onion, sliced
1 garlic clove, minced
2 Tbs apple cider vinegar
1 Tbs water
1 tsp lemon juice
- Preheat oven to 400F. Toss potatoes, 1 Tbs of the oil, paprika, and salt until the potatoes are well coated. Pour into a rimmed baking sheet in a single layer and bake for 25 minutes, flipping them halfway. Let sit for about 10 minutes, to cool.
- Mix together remaining oil, herbs, vinegar, water, and lemon juice, until sauce is formed. Pour sauce over cooled potatoes and mix until potatoes are covered.
- Place potatoes in the refrigerator for about 1 hour to absorb the flavor before serving.
Nutritional Facts: per serving (2 croquettes)
231 cal; 10g total fat (1g sat fat); 32g carb; 162mg sod; 4g fiber; 5g protein; 2g sugars
*This recipe is based off of a recipe from Thug Kitchen