Chilled Mustard Potato Salad (Modified Recipe for 17 Day Diet)

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)

Ingredients:

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

 

Directions:

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.

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