Name: Smoky Potato Salad over Greens
Total time: 25 min
Yield: Serves: 4 to 6
Ingredients: 2 drops liquid smoke; ½ teaspoon smoked paprika; 2 tablespoons olive oil (OF: omit or use ½ avocado, mashed); 1 teaspoon maple syrup; 1 teaspoon tomato paste; ½ teaspoon GF Dijon mustard; ¼ cup (30 g) unsalted, roasted almonds, chopped; 2 pounds (900 g) waxy potatoes, such as Yukon Gold; ¼ cup (60 ml) apple cider vinegar; ½ teaspoon salt; ¼ teaspoon black pepper; 2 scallions (white and light green parts), sliced; 12 ounces (340 g) baby greens

Preparation info

Serves:
4 to 6

Difficulty
Easy
Ready in
25 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

Have no fear: This is not the goopy, neon-yellow, mayo-laden potato salad we all avoid at potlucks and picnics. First of all, there’s no mayo. Secondly, there are greens, which accurately categorizes this as an actual salad. The dressing is smoky and vinegar-based and soaks right into the potatoes. It can be served warm or chilled. If desired, add 1 chopped red or yellow bell pepper before serving. Want more smokiness? Toss some Shiitake Bakin’ on top.