Potato salad is a wonderful thing but this Apple Cider Potato Salad is a whole new ball game.
Remember when I made that Slow Cooker Garlic Herb Mashed Cauliflower last week and said that you should take that low-carb route and save those carbs for something more chocolate filled?
Yeah well I take that back. Skip the mashed cauliflower AND the chocolate and just make 10 batches of this potato salad. Sit back and enjoy this potato carb goodness. Because:
- BROWNED GHEE SAUCE
- IT HAS SPINACH, THEREFORE IT IS HEALTHY
Agree? Ok let’s move on.
This little recipe is inspired by a sunchoke dish from an old issue of Food and Wine Magazine. There’s a problem though. Well really two problems. One, I don’t really like sunchokes and two I can never find sunchokes so it wouldn’t even matter if I did like them.
So I decided that potatoes would not only taste better but it’s obviously easier to find potatoes. Good choice.
This potato salad reminds me of a grilled potato salad that I make far too often in the summer. It’s got a great vinaigrette and a bit of spicy to it from the crushed red pepper flakes but this gets taken over the edge from the brown ghee that you add to the vinaigrette. It’s heaven.
This salad is super easy to make and even if you don’t want to go all out for the entire salad the roasted potato recipe is the bomb. Just look at that gorgeous potato above! I had to snap a picture when I saw that the sprig of thyme had stuck to the potato making it look like it was painted on.
So if you want a super quick and easy side dish just make the potatoes but if you’re wanting a ridiculously good side dish (or main salad because you know, spinach) then make the entire recipe as is. You won’t regret it!
Shallots are another star of this dish with their crisp bite and tanginess. The overpowering flavor gets toned down a bit by stirring them into the hot vinaigrette which cooks them just a bit. It’s like magic.
A little honey for sweetness and crushed red pepper for spice and you’re ready to add the browned ghee. This is basically like browned butter, but you use ghee instead. It isn’t quite the same, but paleo friendly.
Toss it all up with some spinach and a few sprigs of thyme and you’re good to go!
Apple Cider Potato Salad
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- 2 lbs fingerling potatoes
- 3 tablespoons olive oil
- 8 thyme sprigs
- 8 cloves garlic (crushed)
- sea salt
- 1/4 cup apple cider vinegar
- 2 small shallots (about 3 tablespoons, minced)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon honey
- 2 tablespoons ghee
- 3 cups baby spinach
More TIPS about this paleo recipe in the post above!
- Preheat oven to 400. Cut the potatoes in half and toss with olive oil, crushed garlic, thyme, and salt. Bake for 30-35 minutes until tender, golden brown, and crispy. Remove from oven and discard the garlic and thyme.
- Place the minced shallots, crushed red pepper, and honey in a small bowl.
- In a small saucepan bring the ACV to a boil and reduce to 2 tablespoons. Pour over the shallots.
Wipe out the pan and add the ghee. Heat until it begins to brown, about 2-3 minutes. Be careful not to overcook it! Stir the ghee into the ACV mixture and season with a bit of salt and fresh cracked pepper.
- Place the potatoes in a large bowl and toss with the sauce and spinach. Serve immediately.