This ain’t your mama’s potato salad!
No really, it’s not – it’s my mama’s.
Well, that’s where this idea came from anyways. My mom stopped by to give me a hug the other day (she’s amazing and always stops by for hugs) and she shared this idea about a potato salad that was a little bit … different.
This recipe is dairy free, nut free, and delicious.
- 1 bag of small potatoes ( 3lbs )
- 1/2 cup + 1 tbsp olive oil
- 1 cup of loosely packed basil
- 2 TBSP sunflower seeds
- 2 TBSP nutritional yeast
- 2 cloves of garlic
- 1/4 tsp Himalayan sea salt
Preheat the oven to 375 and line a pan with parchment paper. Cut the baby potatoes in half, toss with Himalayan salt and 1 TBSP of olive oil, and put potatoes on baking pan. Cook in the oven for approximately 45 minutes, or until golden brown.
Add 1/2 cup olive oil, 2 TBSP nutritional yeast, 2 TBSP sunflower seeds, 2 garlic cloves, and one cup of loosely packed basil to a food processor. Blend on low setting for about 60 seconds. I do this about 15 minutes before the potatoes are done, to allow the flavours to hang out for a while.
Once the potatoes are done, allow them to cool. Once cooled, toss with the dairy free pesto mix. This will keep in the fridge for about two days, but don’t worry: it never lasts that long.
This could be a winning dish for your next outdoor rendezvous! Tell everyone your bringing a potato salad – they’ll be expecting a mouthful of mayo, and you can surprise them with this.
Enjoy this recipe!