Yukon Gold Potato Salad [Food Allergy-Friendly]

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Do any of your friends or family members have food allergies? If so, it can make planning the menu for a summer BBQ or picnic a little more complicated!

So if you’re wondering what to serve (or pack in that picnic basket), check out this delicious potato salad recipe from Food Network’s Robin Miller.

It’s allergy-friendly, which means it does not contain any of the top 8 most common food allergens – tree nuts, peanuts, fish, shellfish, soy, wheat, milk and eggs. (Just remember, it’s always important to check labels to ensure that ingredients aren’t prepared with allergens)

Yukon Gold Potato Salad 

Ingredients

  • 6 medium Yukon gold potatoes, quartered (about 1 1/2 pounds)
  • 1 cup minced, sundried tomatoes packed in olive oil with 1 tablespoon oil from jar
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon dried oregano
  • 1/4 cup chopped fresh basil
  • Salt and freshly ground black pepper

 

Directions

Place the potatoes in a large saucepan and pour over enough water to cover the potatoes by about 2 inches. Set the pan over high heat and bring to a boil. Boil the potatoes for 8 to 10 minutes, until fork tender. Drain and transfer the potatoes to a large bowl.

While the potatoes are still warm, stir in the sundried tomatoes and oil from the jar, vinegar and oregano. Toss to coat the potatoes.

Fold in the basil and season to taste with salt and pepper.  Serve room temperature or chilled.

Enjoy!

Want more great dinner ideas? Robin Miller has partnered with Auvi-Q to create several allergy-friendly recipes that you can see here.

Note: When preparing food, remember to wash your hands frequently and sanitize your utensils and appliances with hot, soapy water to avoid cross-contamination. When serving, make sure each dish has its own serving spoon or fork.

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