Friday, July 5, 2013

4th of July! Potato Salad

I know I am a day late, but I wanted to share this awesome potato salad me and my family made for the 4th of July lunch we had. It is not like a typical potato salad because it is MUCH lower incalories but still tastes so delicious. Personally, I don't think it could get any better than that! Rather than a dressing made with high fat mayo, the dressing is an oil based dressing, which in our house hold is used just for about everything!

Homemade Potato Salad:

10 medium sized potatoes, scrubbed, skin intact
3-4 medium tomatoes
1 Tablespoon crushed rosemary
2 Tablespoon canola oil
salt and pepper to season
Lemon Dressing (directions below)


1. Preheat oven to 400 degrees F. Cut potatoes into bite sized pieces. Place on baking sheets. Sprinkle baking sheets with canola oil, salt and pepper. Bake potatoes until crispy, about 1 hour.

2. Let potatoes cool. After potatoes are cool, cut tomatoes up into bite sized pieces.

3. Put potatoes and tomatoes in bowl. Sprinkle with rosemary. About 30 minutes to hour before serving, put lemon dressing over potatoes and tomatoes.
Lemon Dressing: 1/2 cup lemon juice, 3 Tablespoons canola oil, 2 cloves garlic. Mix together.

4. Set out on the picnic table and enjoy!!

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