Potato Salad with Smoky Citrus Vinaigrette
These crispy smashed potatoes are lightly smoky and delicious hot off the grill or served cold as a salad with greens.
Makes: 4 servings
Free of: gluten and all top allergens
- 1 1/2 lbs (680 g) mini yellow potatoes
- 1 tbsp non-GMO canola oil
- 1/2 of 1 lemon
- 1/2 of 1 lime
- 1/2 of 1 red grapefruit
- 5 tbsp olive oil
- 1 clove garlic, minced
- 3 tbsp parsley, chopped
- 1/2 tsp cumin
- 1/2 tsp salt
- Pinch black pepper
If potatoes are too small to sit on grates, use a barbecue basket.
- Place potatoes in large pot and bring to a boil. Cook until fork tender, about 8-10 minutes, but do not overcook. Drain potatoes and return them to pot. Add canola oil, stirring until evenly coated.
- Place half of potatoes on a large plate in a single layer. Cover with another flat plate, face down. Lightly press down to crush the potatoes just until skins pop and part of flesh is exposed. (Don’t mash your potatoes.) Then move to a bowl. Repeat process with remaining half of potatoes.
- Place potatoes on preheated, well-oiled barbecue or grill pan over medium heat. Cook 10-12 minutes until they have light grill marks and are crisped in some places. Remove to a large bowl.
- While potatoes are grilling, place halves of lemon, lime and grapefruit on barbecue. Cook, flesh side down, until charred, about 8 minutes. Remove from heat. When cool enough to handle, squeeze juice from citrus halves, each into a separate bowl.
- To make dressing: whisk 2 tablespoons each of lemon and lime juices and 1 tablespoon of grapefruit juice with olive oil, garlic, parsley, cumin, salt and pepper.
- Toss hot potatoes with dressing and serve.
Sign up for Allergic Living's free newsletter for more great allergy-friendly and gluten-free recipes, plus the latest food allergy research and news.