I love potato salad, but I’m back to my body not liking eggs. That means no mayonnaise based dressings common in some of our favorite summer salads with substance. I’m also back to no vinegar, which was part of my yeast-free diet. Hello dressings made with citrus and olive oil.
Now I don’t normally fix big meals that you typically think go along with potato salad. You know what I mean, the big picnic/BBQ meals with a table full of food. No, I made this potato salad to go along with a green salad and grilled chicken. I just wanted a little starch with my meal without reaching for the grains. I would definitely eat this with some top notch ribs or with a lettuce-wrapped hot dog.
Lemon Potato Salad – serves 6-8
1 pound Yukon Gold potatoes, chopped
3 green onions, white & green parts sliced
3 celery stalks, sliced
1/2 lemon, juiced
olive oil (equal to volume of lemon juice)
Boil potatoes until fork tender. Drain and add to a medium mixing bowl then refrigerate. Whisk together the lemon juice, olive oil, salt, and pepper. Add the green onions, celery, and dressing to the potatoes and toss together. Season with more salt and pepper if desired.
This sounds so wonderful and light! Can’t wait to make it.
This sounds lovely, Debi. I’ve never really liked potato salad. It’s way too heavy for me and typically too much mayo and mustard, but I could definitely go for this version. I can eat eggs in mayo and in baked goods fine, but I was reminded that I don’t do well with them on their own (like fried or scrambled) while on vacation. 😦 Neither Son nor I do, although we love them. Thanks for the recipe!
It really is light. I think the type of potato you choose makes a difference, too. Even when I use a mayo based dressing, I don’t use a lot of it. Then again, I don’t like any type of dressing to overtake the food it is dressing. My doc actually treated me for eggs on Tuesday since everything else has calmed down. I made my own mayo yesterday and made a light dressing to make chicken salad. 😀 I’m sorry you and Son still can’t do eggs on their own. I know how rough it is do without them. Glad you can still do them in mayo or in baked goods! 😀 That makes baking a little easier at least.
Hi Debi. That recipe sounds really light, fresh and easy to make. I’m going to give it a go.