I love throwing dinner parties when we invite one too many guests! This means we won’t all fit at the table so I do my specialty healthy, creative buffet lineup of interesting dishes.
No Table?…
LESS WORK…
EASY & SIMPLE YET AGAIN.
TRY IT. I love grazing on healthy party food. You can’t put weight on if you’re mixing it up with carrots and shrimp, cheeses and of course, my potato salad.
So this year I decided to serve my fave potato salad with a little twist to make it festive.
RED, GREEN & DELICIOUSLY LOW CAL.
Did I mention it’s also gluten free and vegetarian- perfect for THOSE KIND OF FRIENDS. 🙂
All I did was keep my original recipe which is already a little twisted HA. Instead of regular potatoes I always use my favorite sweet potatoes. Organic of course! I add the skin too, it’s the healthiest part.
To make the salad festive, I added pomegranates for some red color and larger chunks of dill pickle for something green.
The saltiness of the dill pickles really helps balance out the sweetness of the sweet potatoes if you know what I mean. The other great thing about adding dill pickles? No additional sea salt required.
Now you’ll enjoy your protein (eggs), healthy carbs (sweet potatoes), fruit and you’re good to go.
My Recipe:
(serves 8-10 people)
+ 1 bag sweet potatoes baked at 400 degrees for 90 minutes (less or more time required depending how large they are and if you are in a hurry, you can always microwave a few!)
+ 1 jar dill pickles chopped in larger pieces
+ 8-12 hard boiled eggs chopped (organic, cage free please!)
+ several servings of vegan mayonnaise (you be the judge on this one, up to your taste buds how creamy and calorie rich you want to go).
+ 1 package of fresh, organic pomegranates for that nice red color
*** Chop your sweet potatoes and place in a large bowl, skins and all. Add your pickles, pomegranates and chopped egg. Stir in your vegan mayonnaise. If you want to make it creamy but with less calories I suggest a little drizzle of olive oil to soften it up. Tastes great! Serve warm or refrigerate for a colder version. YUM.
Any questions guys? Anton really loves it when we have leftovers for his lunch the next day. It makes the perfect on the go meal in your glass tupperware.
Any preferences for how you like to make potato salad? Is this something you would serve at a holiday party? I’m excited to hear your thoughts!
xx Shanna
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