I hemmed and hawed about posting this evening’s dinner of potato salad as a first recipe. I mean really, potato salad!? Sounds pretty basic. But honestly it’s real, it’s authentic, and it’s a damn tasty party food for a holiday Monday. Since holidays and gatherings may be a challenge for people with EOE this is the perfect party food to bring along and enjoy as a side or main.
Since today was our “start” day for tackling the elimination diet my husband came home starving. It’s settling in how much we can no longer rely on grabbing quick bites of food or snacks on the go when there are so many restrictions to what he can consume. So I needed to whip up something hearty and filling fast, something that would knock his socks off with flavour, and something that our picky toddler would gobble up.
Enter “Potato Salad”… without the typical mayo or boiled eggs and loaded up with some sneaky veggie bites because…kids.
Party Potato Salad
- 1/2 pack of bacon (preferably organic and ensure your brand is gluten free)
- 1/2 cup frozen organic peas
- 2 celery stalks
- 1 small bag of mini potatoes
- 1 avocado
- 1 spring onion
- 1/2 tsp dill
- juice of half a lemon
- 1 tbsp red wine vinegar
- avocado oil
- salt and pepper to taste
- Cut the mini potatoes in halves or quarters and toss with a drizzle of avocado oil. Place on a parchment lined baking sheet and roast in the oven (I used our toaster oven to save on energy) at 425 for 30 minutes.
- Cut your bacon into bite size bits and sautee in a pan until brown and crispy. Remove to drain on some paper towel when cooked. I find it easiest to cut frozen bacon and just place it in the cold pan frozen. It thaws as the pan heats and cooks a little more slowly with perfect results.
- While the bacon is cooking, boil a small pot of water on the stovetop. Once boiling place your frozen peas in the water and boil for 2 mins before draining to cool.
- While all of your ingredients are cooling you can prepare your dressing. Place your avocado, roughly chopped spring onion, lemon juice, red wine vinegar and dill in a blender and begin to process. I added water 1 tbsp at a time until the mixture became smooth, creamy and fully incorporated. Give it a taste and add your salt and pepper and even more dill according to your personal preferences and blend to mix.
- Add your diced celery, cooled peas, bacon and roasted potatoes to a large mixing bowl. Toss with your creamy avocado dressing and serve immediately at room temperature or chill for a party later in the day.
…And it’s even toddler approved 🙂