Roasted Potato Salad

This potato salad has a unique flavor and texture that reminds me of a German potato salad. It is a little different in that the potatoes are roasted before they are mixed with all the other ingredients. Roasting the potatoes beforehand makes them starch-resistant and low-carb-friendly. Believe me, this is a game-changer! Use this method in moderation because too much of a good thing is, well….usually too much.

Ingredients

Instructions

Roast the whole potatoes in the oven until it is fork tender 24 hours before making the recipe. Allow cooling before placing the potatoes in a resealable bag in the refrigerator. As the potatoes remain in the refrigerator, they will become starch-resistant, meaning that the starches leech out of the potatoes. Starch resistance does not cause insulin to spike in the body, making the potatoes low-carb or Keto friendly. If you are not following a Keto diet, you can make the potatoes as you need them.

Remove the potatoes from the refrigerator and cube them into bite-size pieces. Place the cubed potatoes in a bowl. Add the onion, 1/4 cup olive oil, salt and pepper. Give it a gentle mix. Spray an indoor grill pan with olive oil. Place the potato mixture on the grill for 8-10 minutes until brown, turning occasionally. Place potato mixture in a bowl.

Add celery and green onion. Give it a mix.

In a separate bowl, whisk together the balsamic vinegar, lemon, mustard, Swerve, garlic, remaining oil, salt and pepper.

Pour the dressing over the potatoes and gently fold it in. To serve, sprinkle the top with the freshly chopped tarragon. Store in the refrigerator.

You can totally make this Roasted Potato Salad a couple of days ahead whether you follow a low-carb diet or not. It gets better as it chills. All you have to do is remove it from the refrigerator.

Roasted Potato Salad

Potato salad will never be the same when you try this Roasted Potato Salad recipe! Not only are the roasted potatoes starch-resistant in this recipe, but they also add a burst of flavor to this German-inspired salad. The vinegar, coupled with the crunchy vegetables, makes this salad stand apart from the regular 'ole potato salad

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Salad

Cuisine German

Servings 4 people

Equipment

• 1 knife
• 1 large mixing bowl
• 1 Large spoon
• 1 grill pan
• 1 Small bowl
• 1 whisk

Ingredients

  

• 2-1/2 lbs. red potatoes
• Extra virgin olive oil
• Salt and pepper to taste
• 1/2 cup mayonnaise
• 2 Tbsp. white vinegar
• 2 green onion, sliced
• 2 Tbsp. Italian parsley, chopped
• 1 celery rib, diced
• 1 onion, sliced
• 3 Tbsp. balsamic vinegar
• 2 Tbsp. lemon juice
• 2 tsp. Swerve granular
• 2 garlic cloves, minced
• 1 Tbsp.. fresh tarragon, chopped

Instructions

 

• Roast the whole potatoes in the oven until it is fork tender 24 hours before needed. Cool completely before placing the potatoes in a resealable bag in the refrigerator to make them starch-resistant.
• Remove the potatoes from the refrigerator and cube them into bite-size pieces.
• Place the cubed potatoes in a bowl and add the onion, 1/4 cup olive oil, salt and pepper. Mix gently.
• Spray an indoor grill pan with olive oil and place the potato mixture on the grill for 8-10 minutes until brown, turning occasionally.
• Place potato mixture in a bowl and add celery and green onion. Mix gently.
• Whisk together the balsamic vinegar, lemon, mustard, Swerve, garlic, remaining oil, salt and pepper in a separate bowl.
• Pour the dressing over the potatoes and gently fold it in.
• To serve, sprinkle the top with the freshly chopped tarragon. Store in the refrigerator.