Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Roasted Potato Salad with Herb Dressing

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If Dad is BBQ’ing for Father’s Day, how about making this very tasty potato salad. It’s light and healthy sans mayo so it can sit out at any meal without worry of the salad getting too hot.

Roasted Potato Salad with Herb Dressing

Ingredients (Roasted Potatoes):

  • 2 bags of small fingerling potatoes
  • 2 to 3 tablespoons olive oil
  • salt and pepper to taste
  1. Preheat oven to 400 degrees.
  2. Mix the ingredients on a baking sheet and bake at 400 degrees for 30 minutes.

Ingredients (Dressing):

  • 1 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 1/4 to 1/2 cup fresh tarragon
  • 1/4 to 1/2 cup fresh thyme
  • 1/4 fresh dill
  • 3 garlic cloves
  • zest and juice of 1 lemon
  • zest and juice of 1 lime
  • 2 tablespoons capers with juice
  • 2 tablespoon Coarse Dijon Mustard
  • Salt and pepper to taste
  • Olive Oil – enough to make the mixture a dressing
  • Chives – chopped on top for garnish
  1. Add all the ingredients into the food processor and stream in the olive oil to mix and get the dressing consistency.
  2. ***Note: you can use any fresh herbs that you like or have an abundance of.
  3. While potatoes are still hot combine the dressing with them and you have an easy potato salad. If you don’t end up using all the dressing it can be stored in the freezer for a later use (it would also be good on fish)

No tears, No scraped fingers, No Gluten Latkes (aka potato pancakes)

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I don’t know anyone who doesn’t like a good latke.  In fact it was missing since I have been gluten free but now there is Gluten Free Matzo Meal. So I decided I needed to make some, but I am not big on grating for days (I like the skin to stay on my knuckles and the polish to remain on my nails). This recipe makes it painless to get great tasting potato pancakes in not too much time.

No tears, No scraped fingers, No Gluten Latkes (aka potato pancakes)

Ingredients

  • 3 medium russet potatoes: skin on and shredded in the food processor*
  • 1 small onion pureed in the food processor
  • 1/2 cup Gluten free matza meal
  • 2 heaping teaspoons and 1/2 teaspoon salt separated
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon paprika
  • 2 eggs – beaten
  • 3 tablespoon olive oil for frying

Instructions

  1. *place the shredded potatoes in a dish towel lined strain with 2 heaping teaspoons of Kosher salt to draw out the excess water. Let sit on counter for about 15 minutes with the potatoes wrapped tightly in the dish towel. Then squeeze the excess liquid out.
  2. Place the drained shredded potatoes in a large bowl with the pureed onion, add the 1/2 teaspoon of salt, granulated garlic, pepper, paprika and the beaten eggs. Mix all the ingredients together.
  3. In a large non-stick frying pan heat up 1 tablespoon of the olive oil.
  4. Add potato mixture pancakes to the heated oil and fry on each side for 2 to 3 minutes…until golden brown and cooked thru. You can use a 1/4 measure to make a nice size pancake or make whatever size you prefer. Repeat until all pancakes are made.
  5. Place cooked pancakes on a paper towel to drain what little oil there is. You can keep the pancakes warm in a 200 heated oven.
  6. Serve with apple sauce** and sour cream. Add chopped chives if desired.
  7. ** see my recipe for Apple Sauce