Cooking with oil...Lemon Thyme Potato Salad

 Both Sue and I read the Dr Gourmet web site. I read it because it lists recipes as celiac friendly or not.
 However, I have not tried any of the recipes till today when I made a variation of his recipe for potato salad with out any Mayo or Salad dressing. I can have the gluten free versions of them but wanted to try a different kind of potato salad. 
  I used Yukon Gold potatoes, so along with the mustard and the yellow potatoes the potatoes in the photo look quite yellow, even though there is not a lot of mustard in the recipe. There is not a huge amount of oil but you need it for the dressing. If you are looking for a change of pace do give this a try. I used fresh thyme as I have a large pot of it, but dried will work. Keep in mind that dried is much stronger so you want to cut the amount and taste it after it has set for awhile.

Lemon Thyme Potato Salad
16 ounces red or gold potatoes
2 ounces bacon (diced)
¼ of a medium onion diced
1 Tbsp olive or vegetable oil
Juice of ½ of a lemon
1 Tbsp Dijon or yellow mustard
2 tsp fresh thyme leaves or ½ tsp of dried or to taste
teaspoon salt (I ended up adding more)
Black pepper 
3 ribs diced celery
2 cups frozen peas thawed (I used 1 ½ cups and it was plenty)
 Boil or steam potatoes until slightly soft. Drain and cool and then chill in refrigerator.
Place diced bacon and diced onion in small skillet and cook for about 15 minutes stirring often. Set aside to cool and than chill in the refrigerator for about 10 minutes.

In medium bowl, place the cooled bacon onion mixture and add the oil, lemon juice, mustard, thyme, salt and pepper and stir well. Cut the potatoes into about 1 inch cubes and add to the bacon dressing mix along with the celery and thawed peas. Toss well and chill. 6 servings.


  1. Different, but does not look bad at all. I'll look at that website.

    1. It is different, but a nice change which sometimes we all need.


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