Gluten free
Dairy free
Whole 30
Charlotte potato salad
Charlotte Potato Salad is the perfect dish for The Fourth Of July with a mix of spring onions, dijon mustard, and lemon juice. It suits a gluten-free, dairy-free, and whole 30 diet.
Ingredients
bacon
75 grams
dijon style mustard
1 tsp
parsley flakes
1 pinch
lemon juice
0.5
olive oil
40 ml
baby potatoes
500 grams
black pepper
4 servings
green onions
1 stalk
Method
- Boil the potatoes in salted water until they are just soft.
- Drain and peel off the skin.
- Whisk together lemon juice, mustard, pepper and salt until blended.Then start to slowly beat in the olive oil.
- Add in the spring onions.Dry fry the bacon cubes over a low heat for 5 minutes.
- Add the bacon cubes to the dressing.Thickly slice the warm potatoes and add to a serving bowl.Then pour the dressing over.Toss to mix through.
- Sprinkle the parsley over before serving.
Nutrition:
258 kcal
Carbs
22 g
Fat
16 g
Protein
5 g
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