When you’re on-the-go, it’s nice to have a lunch alternative that doesn’t require a microwave and tastes good at room temperature. Since I started my classes, I don’t always have access to a kitchen, so I try to find easy lunch options that are quick to prepare and easy to eat between classes.
I love potato salad but since I started eating dairy-free, I can’t eat traditional potato salad. I was never a big mayonnaise fan but I used to make a delicious potato and chicken salad using greek yogurt. I spent some time perfecting this potato salad recipe to make it dairy, soy, egg, corn and gluten-free and well…taste good. It’s a simple recipe that you can make during the week and eat for a few weekday lunches. This recipe is also a great dinner option to have when you get home late and don’t feel like turning the oven on.
What ingredients do you use to replace traditional “salad” recipes?
Ingredients for the 3-Step Potato Salad:
- One bag of small potatoes – I love these multi-colored ones from the supermarket
- Asparagus – 1 bunch
- 2 Yellow Squash
- Olive Oil – 1-1.5 tbsps
- Salt – 1 tbsp
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup apple cider vinegar
- 2 tbsp dijon mustard (I get Annie’s Lite Honey Mustard)
- Honey, fresh oregano, salt and pepper to your taste
How to Make the Potato Salad:
Preheat oven to 375 degrees.
1. Chop small potatoes into quarters, skin and dice the yellow squash and chop up the asparagus. Grease the baking tray and then put down all the vegetables. Lightly salt and add olive oil across the vegetable covered tray. Bake for 20 minutes. Make sure vegetables are fully cooked and potatoes are crisping. (Note: If the tray is too packed, use two different baking trays)
2. While the vegetables are cooking, make your dressing. Add all the dressing ingredients to a bowl and whisk together. If you make extra, this is a great dressing to have in your fridge for another weekday salad. Taste as you whisk to see if you should add more salt, pepper, honey or oregano.3. Once the vegetables are cooked, add them to a bowl and pour the dressing on top. Make sure to mix the salad up and coat all the vegetables with the dressing. You can eat this delicious potato salad warm or put in the fridge for a few hours and eat it cold.