"Barbecue" Potato Salad

Recipe Created by Patty Mastracco

Prep time: 30 minutes
Cook time: 15 to 20 minutes
Chill time: Several hours to overnight
Servings: 8 to 10

Walnutmilk and lemon juice create a “buttermilk-like” mixture for this vinaigrette-dressed potato salad. Sprinkle with chopped Mariani Sweet Barbecue Almonds for extra flavor and crunch. 


INGREDIENTS

Salad

  • 3 1/2 pounds Yukon gold or red potatoes, cut into 1-inch cubes

  • 1 cup diced red bell pepper

  • 1/2 cup minced red onion 

  • Chopped fresh parsley (optional)

Barbecue Dressing

  • 1/2 cup Mariani Unsweetened Walnutmilk

  • 3 tablespoons fresh lemon juice

  • 1/3 cup extra virgin olive oil

  • 1/2 cup fat-free plain Greek yogurt

  • 2 tablespoons barbecue seasoning blend

  • Freshly ground pepper to taste


INSTRUCTIONS

  1. Place potatoes in a large microwave-safe bowl with 1-inch of water. Cover with plastic wrap, making a small slit to vent stem. Microwave on HIGH for 15 to 20 minutes or until potatoes are very tender. Let cool, then drain water. 

  2. Place Walnutmilk and lemon juice in a medium bowl and let stand for 5 minutes (mixture will look curdled). Whisk in remaining dressing ingredients. 

  3. Pour over potatoes and stir to coat well. Cover and refrigerate for several hours or overnight, stirring occasionally. Stir in bell pepper, onion and parsley. Cover and chill until ready to serve. 


Yield: 8 to 10 servingsPin it

"Barbecue" Potato Salad

Walnutmilk and lemon juice create a “buttermilk-like” mixture for this vinaigrette dressed potato salad. Sprinkle with chopped Mariani Sweet Barbecue Almonds for extra flavor and crunch.

prep time: 30 minscook time: 15 to 20 mins

chill time: several hours to overnight

total time: several hours to overnight

ingredients

Salad
  • 3 1/2 lbs. Yukon gold or red potatoes, cut into 1-inch cubes
  • 1 cup diced red bell pepper
  • 1/2 cup minced red onion
  • Chopped fresh parsley (optional)
Barbecue Dressing
  • 1/2 cup Mariani Unsweetened Walnutmilk
  • 3 tablespoons fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • 1/2 cup fat-free plain Greek yogurt
  • 2 tablespoons barbecue seasoning blend
  • Freshly ground pepper to taste

instructions

  1. Place potatoes in a large microwave-safe bowl with 1-inch of water. Cover with plastic wrap, making a small slit to vent stem. Microwave on HIGH for 15 to 20 minutes or until potatoes are very tender. Let cool, then drain water.
  2. Place walnutmilk and lemon juice in a medium bowl and let stand for 5 minutes (mixture will look curdled). Whisk in remaining dressing ingredients.
  3. Pour over potatoes and stir to coat well. Cover and refrigerate for several hours or overnight, stirring occasionally. Stir in bell pepper, onion and parsley. Cover and chill until ready to serve.

Calories

250

Fat

9g

Sat. Fat

1g

Carbs

38g

Protein

5g

Sugar

4g

Trans Fat

0g

MUFA

5.85

PUFA

.91

Cholesterol

0mg

Sodium

950mg

Potassium

980mg

Fiber

4g

Vitamin A

3%

Vitamin C

50%

Calcium

4%

Iron

8%
Created using The Recipes Generator
Heather Orr-Martinez