Friday, June 17, 2011

Food Allergy Friendly Potato Salad

Growing up, I really enjoyed my Aunts famous Potato salad that was deliciously tossed with the traditional mayonnaise dressing.  I would love to make it for my daughter but with her egg allergy, that wouldn't be safe. 

While watching Good Morning America today, Emeril Lagasse made a potato salad that was both figure friendly and allergy friendly as well!  It was called "Emeril's Red Bliss Potato Salad".  It looks delicious and I can't wait to try it with my family!  I would like to pass it on to you so that you can try it over the summer with your family too.  Why must food allergies stop us from having some of those traditional summer favorites?? 

Emeril's Red Bliss Potato Salad with Crispy Bacon

Not Your Traditional Potato Salad


  • 12 to 14 small red skin potatoes, such as red bliss, scrubbed well (about 2 ½ pounds)
  • 1/2 cup plus 2 tablespoons olive oil
  • 1/2 cup minced red onion
  • 2 tablespoons diced red bell pepper
  • 1 tablespoon minced garlic
  • 3 to 4 tablespoons red wine vinegar, to taste
  • 6 slices crisp-cooked bacon, crumbled
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • Cooking Directions

    Place the potatoes in a saucepan and add water to cover them by 1 inch. Season with salt and bring to a boil. Cook until the potatoes are fork-tender, 15 to 20 minutes.
    Meanwhile, heat 2 tablespoons of the oil in a small saute pan. Add onion, red pepper, and garlic and cook for 3 minutes, until vegetables are softened.
    When potatoes are just tender, drain, cool briefly, then transfer to a serving bowl. (Halve or quarter if potatoes are large.) Add the softened veggies, remaining olive oil, 3 tablespoons of the vinegar, crispy bacon , and parsley and toss to coat. Season to taste with salt and freshly ground black pepper. Add up to 1 tablespoon more vinegar, to taste.
    Serve warm or at room temperature.
    This recipe was styled by chef Karen Pickus for "Good Morning America."

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