Serves 4
THERE IS NOTHING BETTER than a summer potluck—well, that is unless you look at the spread and realize that everything is off-limits to you. Unless, of course, you BYOS (bring your own salad). As a kid, I couldn’t get enough of those creamy, mayonnaise-rich summertime salads. When I host parties or bring my own dish, I always make this Clean crowd-pleaser. The mustard mixes with the oil while the potatoes are still warm, making for a creamy “dressing” that rivals mayo any day.
When using store-bought mustard, remember to double-check the ingredients for hidden gluten. Nobody wants to get glutened at a picnic. I like to serve the salad at room temperature. You can pack it into cute Mason jars and attach a fork with some twine to each and you have a picnic-ready to-go salad.
4 medium or 8 small organic white or yellow potatoes, peeled and cubed
⅓ cup olive oil
1 tablespoon gluten-free mustard
Juice of ½ lemon
2 scallions (white and green parts), chopped
Himalayan salt
Freshly ground black pepper
Place the potatoes in a large saucepan and cover with water. Bring to a boil, reduce the heat, and simmer until a fork can pass through easily but the potatoes are still firm, about 15 minutes. Drain and place in a bowl.
In a small bowl, whisk together the olive oil, mustard, and lemon juice. Pour over the warm potatoes, add the scallions, and mix to coat the potatoes evenly. Season with salt and pepper. Transfer to a serving dish and enjoy! The salad keeps in the refrigerator for 2 days.