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