Potato Lover’s Salad

This recipe, with a few tweaks of mine, was first published in Fit for Life by Marilyn Diamond in 1989. It has remained one of my favorite recipes ever since. It is made with Almond Mayonnaise, a low oil mayo that is very healthy as it contains lots of almonds.

1 1/2    pounds  red potatoes — quartered
1/2      head  iceberg lettuce — diced, large
1/2      head  broccoli flowerets
1 1/2   ounces  sun-dried tomatoes — julienne cut
1/2      cup  almonds, blanched
2         Tablespoons  balsamic vinegar
1         teaspoon  Dijon mustard
1/4     cup  fresh basil — packed
1/2     teaspoon  dried thyme
            salt and pepper — to taste
1        teaspoon  honey

Cut red potatoes in one inch cubes, steam 15 to 16 minutes until soft but not mushy.

Cut sun-dried tomatoes in 1/2 with scissors, then soak 5min. in hot water

Grind almonds in blender to a fine powder.. I use a Nutiibullet. Stop the mixer every 30 seconds or so and shake or use a butter knife to get them from under the blades. You don’t want to blend until it turns into almond butter!

Cover with water and blend until creamy and smooth.  Add honey, basil, thyme,Dijon, balsamic vinegar to blender and blend well. Add salt and pepper and adjust seasonings.

Toss all ingredients together.