I love potato salad. It makes for the perfect side dish, or snack, but can also end up turning into a meal all on its own. While it’s great in its traditional form, I’ve always thought that earthy potatoes and buttery peanuts go well together so I came up with this take on the classic. Nutty, sweet and with a range of textures from crunchy to crispy to creamy, this isn’t your grandma’s potato salad.
Although there’s no mayo in it, it has plenty of richness thanks to the olive oil and peanut butter. The celery and bits of peanut in the Crunch Time peanut butter add some great texture to the salad and the cranberries not only make the potato salad colorful, they add just a hint of sweetness.
So as you dust off the barbeque and get the picnic basket out of the attic this Memorial day, consider giving this nutty take on potato salad a try!
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: servings
Ingredients
6 medium Yukon Gold potatoes
⅓ cup Crunch Time
3 tablespoons olive oil
1 tablespoon whole grain mustard
1 tablespoon vinegar
2 tablespoon minced red onion
1 packed tablespoon minced parsley
¾ teaspoon salt
¼ teaspoon ground black pepper
1 small stalk celery, diced
¼ cup dried cranberries, roughly chopped
Procedure
1. Cut the potatoes into ¾” cubes then add them to a pot. Add water till the potatoes are covered by 2”. Bring to a boil, then turn down the heat and simmer until the potatoes are tender when stuck with a fork.
2. Meanwhile, prepare the dressing by whisking together the peanut butter, olive oil, mustard, vinegar, red onion, parsley, salt and pepper.
3. When the potatoes are done, drain them thoroughly and put them in a large bowl along with the celery, cranberries and dressing. If you want the potatoes to retain their shape, stir until just combined. If you want the potatoes a little mashed, stir until they are the consistency you want them to be.
What main dish would you pair with Marc’s peanut buttery potato salad? Leave a comment below and on Tuesday, May 29 2012 we’ll choose a random commenter to win a 16oz jar of Crunch Time, the peanut butter used in this recipe! US residents only.
The random winner of this giveaway was Crystal.
Tags: Crunch Time, Dinner, Lunch, Pot luck, Side dish, Sidem, Snack, Vegan, Vegetarian
16 Responses to Peanut Butter Potato Salad
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that looks so good!!
I think it would be good with barbecued chicken. Of course, I think everything is good with barbecued chicken!
I actually think this would go great with skewers–kebabs on the grill!!
The first thing that comes to my mind is barbecue tempeh. Mmm!
I could seriously just eat that as a main dish, it looks so good! But I’d love to pair it with some grilled whitefish, or even go the bbq route with pulled chicken. Yum!!
I have NEVER liked potato salad, as I do not like mayo. But this looks delicious, it looks like it has to many different textures and so much flavor! Along with being easy to make, and my love of peanut butter- this is a perfect dish for me! I can’t wait to try making it myself. Thanks for the recipe!!
That looks amazing as a side to some Thai Peanut Chicken Skewers! I just used up the last of my Mighty Maple to make some delicious peanut butter fudge last night.
I would pair a herb breaded chicken just to make the meal light and to clean my palate.
YUM! This looks so good! Hmmm…I think I would pair the potato salad with some honey ham! Anything is good with honey ham.
Some BBQ tofu!
I’d pair it with portobello burgers! yum.
Wow, what an interesting salad! I’ll have to try this one out. I’d serve it with some grilled tofu and veggies.
This would be perfect with a grilled skirt steak and some chimmichurri sauce!
BBQ chicken or grilled fish come to mind as great main dishes to pair with this, but I’m sure it would go great with standard burgers and hot dogs, too.
It sounds like it has a great flavor. I’d serve it with sauted sugar snap and grilled pork chops
I think it would be great with some spicy grilled shrimp!