Panzanella Potato Salad
A grain, gluten & dairy free alternative to the classic grilled bread salad. So much flavor, so light and delicious. Even though adjusted for allergies, it'll be a hit with anyone you feed it to.
Ingredients
- 1 lb baby Yukon gold potatoes
- kosher salt
- white distilled vinegar
- 2 tbsp olive oil
- 3 large heirloom tomatoes variety of colors - or use 4 vine-ripe red tomatoes - large diced
- 3 large bell peppers 1 red, 1 yellow, 1 orange - roasted over fire, peeled, cooled & large-diced
- 1 1/2 large hot house cucumbers large diced
- 1 1/2 cups Greek olive mix pitted, olives cut in half
- 1/4 cup capers
- 1/3 cup fresh basil chopped
For the Dressing
- 5 cloves garlic stemmed, smashed, chopped
- 2 tbsp olive oil
- 1/4 cup veganaisse or mayo if no allergies
- 1 lemon zested & juiced
- 2 tbsp honey
- 1 tbsp coarse dijon mustard
- 1 pinch salt
To Finish
Instructions
Prep the potatoes
- Bring a large pot of water to boil, seasoning with kosher salt and distilled vinegar. For every quart of water, add 1/2 cup vinegar and 2 tbsp kosher salt. You want the water very briny.
- Add the potatoes to the pot once it is boiling and cook for 20 minutes. Turn off the heat and drain.
- Preheat oven to 400 and place a baking sheet inside to heat up. Cut the potatoes in half and toss 2 tbsp olive oil. Season with a pinch of salt and a little black pepper.
- Roast in the oven for 15 minutes, until browning starts. Remove from oven and set aside to cool.
Make the dressing
- Add the olive oil to a small pan over medium heat. Turn off the heat, then add the chopped garlic. Swirl it around to cook the harshness out of the garlic but not for too long. Pour the warmed oil and garlic into a glass bowl.
- Add the remaining dressing ingredients to the bowl and whisk together.
Make the salad
- Add the potatoes and the remaining salad ingredients to a large bowl. Top with the dressing and toss to coat. Taste and adjust seasoning if needed. Serve at room temperature.