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: 4 servings
6 medium Yukon Gold potatoes
1/3 cup Crunch Time peanut butter
3 tablespoons olive oil
1 tablespoon whole grain mustard
1 tablespoon vinegar
2 tablespoon minced red onion
1 packed tablespoon minced parsley
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 small stalk celery, diced
1/4 cup dried cranberries, roughly chopped
1. Cut the potatoes into 3/4″ 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.