I always enjoy eating classic dishes with a healthy twist. While looking for a mayo-free potato salad, I found one online that I slightly modified for the 17 Day Diet as well as personal preference. The original recipe called for both boiling potatoes and grilling, but I opted for roasting instead. This would be a perfect side dish for your summer barbecue.
Remember, this recipe is perfect for your Cycle 2 or Cycle 3 day.
Chilled Mustard Potato Salad (Mayo-free)
3 Yukon Gold potatoes, cubed
3 red potatoes, cubed
1/4 cup olive oil
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon celery salt
1/4 teaspoon pepper
Salt to taste
Olive Oil for baking
1. Preheat oven to 375 degrees F.
2. In a small bowl, mix olive oil, apple cider vinegar, Dijon mustard, celery salt, and pepper (add salt to taste, if needed).
3. Arrange potatoes in a single layer on a oven-safe pan and drizzle a few tablespoons (or less) over potatoes and mix well. Bake in oven for approximately 35-45 minutes, or until fork tender. Turn potatoes every 10-15 minutes to ensure all sides are toasty.
4. Remove from oven and cool. Toss potatoes with mixture and serve.
Yields – 4 Servings
Here is the original recipe.
I’ve been loving the 17 Day Diet since 2011. As you know, your health & wellness is a life-long journey and food is one piece of the puzzle. I love sharing my favorite healthy recipes and meal plans to keep you motivated and on the right path to success!
When I’m not hanging out here, I enjoy quick trips to the Oregon Coast, helping you with your anti-aging & skincare needs over at my Avon store (come say hi!!), and helping you achieve better health through nature with my other love, Busy Bee’s Wellness Co.