Best Tater Salad Eva! (It’s even healthy of course!)

3 03 2009


11/2lbs uncooked red potatoes
3 slices of uncooked turkey bacon
1/4 cup of homemade mayo (see below)
2 tbsp pear balsamic vinegar (I bought mine at Trader Joe’s)
2 tbsp fresh parsley
3 heads of garlic
3 tbsp dill
2 tbsp Herbs of Provence

(1 egg, 1/2 T. dry mustard, 1/4 t. stevia, blend. SLOWLY drizzle in 1/2 cup flax oil with blender ON, add 1 t. lemon juice last)


Place potatoes in a large saucepan and cover with water.  Bring water to a boil.  Reduce heat to medium and simmer until potatoes are easily pierced with a fork.  (This takes around 25 minutes)  Drain potatoes.  When potatoes are cool enough to handle without burning your precious little fingers, slice them up into thin slices, and dump into a big bowl.

While the taters are cooking, cook bacon in a hot skillet or nuke, drain the grease off, and let cool.

tater salad never looked so good and healthy!

tater salad never looked so good and healthy!

Make the mayo in your food processor.  Add dill, herbs from provence, and garlic.  pulse for 30 seconds.  Add vinegar and stir until mixed.

Crumble the bacon and add to the taters.  Toss the taters (I put it into a giant tupperware bowl, put the lid on and shake) with the dressing mixture until coated and chow down!

(Note: you can also add some chopped up chicken or canned turkey or tuna and eat it as a main course! Tasty!)



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