If you’re looking for a potato salad with a difference, then you may like to try this recipe. It has sweet and tangy elements, which makes for an interesting spin on the traditional potato salad. The small amount of sugar used nicely balances out the sharpness and tanginess of the whole grain mustard, and the onion and garlic powder brings another dimension of flavour to this very tasty side dish.
Our youngest, Caelan, doesn’t really like potato. He is extremely finicky about their texture and flavour, although he will eat the Kipfler variety without too much fuss. However, feel free to use your favourite potato for this dish. I like to keep the skins on my potatoes, for the extra fibre and nutrition. But if you’re not keen on the skins, then you can simply peel them. To make this salad vegan, simple use an egg-free mayonnaise.
1kg (2:3.3 ounces) potatoes, I used the Kipfler variety
117g (4.2 ounces or ½ cup) gluten free whole egg mayonnaise or vegan mayonnaise
2 tablespoons (30ml) gluten free whole grain mustard
2 teaspoons (10ml) light muscovado sugar or light brown sugar
½ teaspoon (2.5ml) onion powder
½ teaspoon (2.5ml) garlic powder
Salt and pepper to taste
Cook the potatoes until just tender and allow them to cool slightly before placing them in the refrigerator, to cool completely. When you cool the potatoes, it allows them to firm up so they don’t break apart when slicing or when you’re mixing them through the mayonnaise. Once completely cooled, slice the potatoes in approximately 1cm rounds.
In a large bowl, add the mayonnaise, wholegrain mustard, sugar, onion and garlic powder. Then season with salt and pepper before stirring to combine. Now add the potatoes and gently mix with a sturdy spatula or spoon, until thoroughly combined.
Cover with plastic wrap and refrigerate for an hour or so, to allow the flavour to develop.
Recipe by: The Gluten & Dairy Free Bakehouse