It’s summer time so it means potato salad! Unfortunately, most of the pre-made stuff in stores is loaded up with sugar, additives and preservatives. So I figured let’s make it a little fancy by roasting the potatoes and let’s keep it healthy and remove all those extra added sugars.
Now this might come as a shock to some and a be a huge bummer for others but most commercial mayonnaise has sugar in it, yes even the ones that says "0g of sugar per serving" will have sugar listed in the ingredients. I know it was a shock to me too when I first learnt this. Also just to be clear this up I am talking mayonnaise and not the dressing stuff that is unarguably sweet (miracle whip I’m looking at you).
The good news is there is hope. You can make your own mayo (I still do this when I want to be fancy) or there are mayos out there that use honey or the guy in the picture above that is free from added sugar. This comes with a caveat, just because there is no sugar doesn’t mean it is the healthiest choice it is just a sugar free choice.
Now that the whole mayo thing has been taken care of let’s dive into how to make this tasty tatter addition to any BBQ or picnic.
Roasted Potato Salad (serves 4-6 as a side)
3 cups or 416g grams potatoes, quartered
2 tbsp avocado oil
Salt and pepper to taste
1 celery stalk, diced
2 scallions, diced
2 tbsp capers, diced
1/4 cup sugar free mayonnaise
1. Preheat oven to 425F. Line a baking sheet with parchment paper and set aside. Place quartered potatoes into a bowl and dress with salt, pepper and avocado oil and toss to coat. Pour potatoes out onto parchment lined paper.
2. Once oven is preheated place potatoes into oven and roast for 15 minutes, flip and continue cooking for another 15 minutes, until potatoes start crisp up. Remove from the oven and let them cool.
3. While potatoes are cooling dice up celery, scallions and capers. Once potatoes are cool add to celery mixture and add in mayo, give it a good stir until everything is coated. Serve and enjoy!