Eosinophilic Esophagitis Friendly Balsamic Maple Potato Salad
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Learn more →Ingredients
6 servings
For the salad
- 2 lbs baby yukon gold potatoes, halved
- 1 tsp salt, plus more for the cooking water
- 4 scallions, green tops only, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 2 tbsp garlic-infused oil
- 1 tbsp extra-virgin olive oil
- 1 tsp dijon mustard
- ½ tsp black pepper
- ¼ tsp salt
For serving
- 2 tbsp fresh chives, finely snipped (optional)
Instructions
- 1
Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until a fork slides through the thickest piece with no resistance.
- 2
Drain the potatoes in a colander and spread them in a single layer in a large mixing bowl. Let them cool for 5 minutes — they should still be warm but no longer steaming.
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