This week’s Beauty Detox Recipe challenge was to create a potato salad. I love potato salad in all its forms, but for this recipe I went with a variation with a light and fresh basil dressing with oil and vinegar that makes a wonderful side for a picnic or BBQ. This potato salad is made with red skin potatoes, because it’s one of the better starches out there. I also added celery and radishes because that’s what my boyfriend’s mom put in hers and I liked it.
I use a potato peeler to thinly slice radishes, because it’s easier and safer than pulling out the mandolin. I do this to slice carrots for salads, too.
The dressing is a modified version of Kimberly Snyder’s Oil-Free Basil Lover’s Dressing from the Beauty Detox Solution. Mine isn’t oil-free, since I think that a little bit of olive oil is really nice on a cold potato salad and keeps the potatoes from sticking together.
Potato Salad with Basil Dressing
(Yield: 6-8 servings)
- 4 medium red-skinned potatoes, chopped
- 2 yellow potatoes, chopped
- 2 celery stalks, sliced thinly
- 3 radishes, sliced thinly
- 2 green onions, sliced thinly
- 1 tbs ACV
- 2 tsp olive oil
- 1/4 cup cold water
- 3 tbs low-sodium tamari
- 2 tbs fresh lemon juice
- 2 small garlic cloves
- 1 cup fresh basil
- 1 tbs nutritional yeast
Directions: Add chopped potatoes to a pot of boiling salted water. Reduce heat to medium and cook until tender. Drain and allow to cool. Meanwhile, combine all dressing ingredients in a blender until smooth. In a large bowl, combine salad ingredients and toss with dressing. Refrigerate for at least one hour before serving, but tastes best after the flavours have had a good time to mingle. Enjoy!
And try Kimberly Snyder’s version, too!
Make sure to check out my other Beauty Detox blogger recipes and find other Beauty Detox Bloggers.