I am CRAZY addicted to all things vinegar and avocado so I thought Iโd apply that craziness towards concocting my own gluten-free/dairy-free/egg-free potato salad recipe.
I started throwing things into a blender and adjusting to taste and holy crap โ this stuff is like summer magic in my mouth.
The dressing would be awesome over a green salad as well. Look at me, giving you a two-fer.
I seriously eat this stuff for breakfast, lunch, and dinner โ thatโs how freaking addictive it is.ย Iโm not one to pat myself on the back, but this is one time Iโm going to break my stupid rule.ย ITโS. THAT. DAMNED. GOOD.
NO gluten.ย NO dairy.ย NO soy.ย NO nuts.ย NO eggs.ย NO mayo.ย NO bullshit.
Enjoy!
Michelle's Gluten Free โข Dairy Free โข Egg Free Highly-Addictive Avocado Vinegar Summer Potato Salad
This is a SUPER tasty and refreshing gluten free/dairy free/egg free potato salad for those of you that are vinegar addicts such as myself. Enjoy!
Servings: 4
Cost: $10-$20
Ingredients
Dressing Ingredients
- 1/8 tsp sea salt
- 1 tsp honey
- 1 tsp spicy mustard
- 1 tbsp balsamic vinegar
- 1/4 cup apple cider vinegar
- 3/4 cup extra virgin olive oil
- 2 tbsp fresh parsley chopped
- 1/2 ripe avocado diced
Other Ingredients
- 1 bunch green onion sliced
- 1/2 cup red onion chopped
- 1 bunch celery chopped
- 5 lbs yellow potatoes cut into quarters (or smaller) - I keep the skin on mine
- 1 tbsp parsley chopped
- garlic salt to taste
Instructions
- Boil the quartered potatoes until soft (usually about 10 minutes).
- Drain potatoes and set aside to cool.
- Put the sliced green onions, chopped red onion and celery into a large mixing bowl and set aside.
- Put the sea salt, honey, mustard, balsamic vinegar, apple cider vinegar, olive oil, parsley and diced avocado into a blender to make the dressing. Blend for about 30 seconds, or until smooth.
- Put the cooled potatoes in the large mixing bowl with the green onions, red onion and celery. Toss to mix.
- Pour the dressing into the large mixing bowl and toss to coat the potato salad thoroughly.
- Sprinkle garlic salt to taste.
- Garnish with parsley.
- Get your freak on and enjoy!
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